I made these lasagna rolls for book club the other night – they are pretty easy with minimal prep. They have the same ingredients as regular lasagna, the only difference is that they are rolled instead of layered.
1 box lasagna noodles (the kind you boil) – if you use the whole box you’ll get 12-13 lasagna rolls
1 roll of ground turkey
red chili flakes
1 container ricotta cheese
mozzarella & parmesan cheese
32 oz. tomato sauce
Step 1: Begin by boiling the lasagna noodles, per the directions on the box. Once the noodles are cooked rinse with cold water and allow them to cool so they are not too hot to handle.
Step 2: Gently bring the tomato sauce to a boil, adding the seasonings and allow to simmer for about 20 minutes.
Step 3: Cook the ground turkey, adding the seasonings while the turkey is cooking, and add the onion at the very end (so it doesn’t get mushy).
Step 4: Scoop the ricotta cheese into a bowl and add salt & pepper until it tastes good; beat in the egg and mix in a handful of cheeses.
Step 5: Pour a little bit of the tomato sauce on the bottom of your baking dish. Take one lasagna noodle at a time, and spread a bit of the ricotta mixture on 1/3 of it and top with some of the meat mixture. Roll the lasagna noodle so that the cheese/meat mixture is rolled up and there more naked noodle is on top – spread the ricotta mixture and top with the meat mixture. Roll the noodle again, being sure to leave enough noodle to fold back – spread the ricotta mixture and top with the meat mixture and then fold the noodle over. Repeat this process until all noodles are filled and rolled.
Step 6: Pour the remaining tomato sauce over the lasagna rolls and sprinkle the remaining cheese over the sauce. Bake at a pre-heated 350 degree oven for about 30 minutes, until the cheese is melted.