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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 12 | noodles | lasagna noodles, whole wheat | 28 1/3 | leaves | Spinach | 7/8 | cup | Ricotta Cheese, part skim | 1 3/4 | cups, diced | Cheese, mozzarella, part skim milk, low moisture | 4 | packages (5 oz) | Cheese, pecorino Romano, grated | 2 2/3 | large | eggs | 3 | tablespoons | olive, extra virgin | 3/4 | large | Onion, chopped | 1 1/3 | cups | Contadina Tomato Paste | 3/4 | can (28 fl oz) | tomatoes canned, diced | 1/3 | gallon | water (cold) | 1 | pound, raw | turkey breast ground |
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Steps
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Sequence
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Step
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| | 1 | In a heavy pot, saute onion and garlic in olive oil until onion is translucent and garlic is aromatic. Add tomatoes, tomato paste, water and spices. Add 1 TBSP brown sugar to neutralize acidity of tomatoes. Bring to a boil then turn to low and simmer for 2-4 hours. | | 2 | Cook lasagna according to package | | 3 | Squeeze thawed spinach until all moisture is removed. | | 4 | Mix together ground turkey, lightly beaten eggs, ricotta, 1/2 pkg of mozarella, romano, spinach, fresh chopped parsley. | | 5 | Spread a thin layer of sauce on the bottom of the baking dish. | | 6 | Place one cooled, cooked noodle on a clean surface. Spread 1 tablespoon of turkey mixture onto noodle. Roll noodle "jelly roll syle" and place in baking dish seam side down. | | 8 | When all rolled noodles are in baking pan, spread one or two ladles of sauce over them. Sprinkle with remaining mozarella. | | 9 | Bake in 375 oven for 30 minutes until cheese is melted and sauce is bubbling. |
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