Wednesday, March 3, 2010

Lasagna Rolls

Even though I'm in Ohio, I follow Good Things Utah's recipes, they have some great stuff!  This one caught my eye because it had the 3 sauces...marinara, alfredo, and creamy pesto.  Yum!  They really were pretty easy to make as well.  Here's a link to the original recipe...Not Your Momma's Lasagna Rolls .

18 lasagna noodles (about 1 pkg), cooked al dente
1 16 oz jar Alfredo sauce
1 16 oz jar spaghetti sauce
1 packet creamy pesto sauce, prepared with all milk
½ C parmesan cheese

Filling Ingredients:
1 lb ground turkey
½ lg onion, diced
4 slices bacon, chopped
1 2 lb container ricotta cheese
½ box frozen chopped spinach, thawed, squeezed dry
Heaping ¼ C sun-dried tomatoes, chopped
1 ½ C 5 Italian cheese blend
1 lg egg, lightly beaten
spices: salt, black pepper, garlic powder, Italian seasoning, & ground nutmeg

1) Cook lasagna noodles until al dente. They should still have a good bite to them.

2) Combine chopped bacon and onion in a skillet over medium heat. Sauté until onions are translucent. Drain all but 2 Tbs bacon grease.

3) Add ground turkey to the bacon & onion. Season with salt and pepper to taste, ½ tsp garlic powder, ¼ tsp nutmeg and 1 tsp Italian seasoning, or to taste. Cook through.

3) Place meat/onion mixture in large bowl along with remaining filling ingredients. Season with ¼ tsp garlic powder, ¼ tsp salt,1/8 tsp black pepper, & ½ tsp Italian seasoning. Combine thoroughly.

4) Spoon ¼-1/3 C filling along entire noodle then roll’er up. Continue with remaining noodles.

5) Spread ½ the jar of Alfredo sauce on the bottom of a 9 x 13 baking pan. Place lasagna rolls, seam side down in the pan. Pour remaining Alfredo sauce, then marinara and finally the pesto sauce atop rolls. Sprinkle with parmesan cheese.

6) Bake @ 400 degrees for about 20 minutes or until parmesan is golden and lasagna rolls are cooked through. Enjoy!

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