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.
