Bab's Turkey Mushroom Lasagna Rolls

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• cooking spray
• 8 uncooked lasagna noodles
• 2 tablespoons olive oil
• 1 pound ground turkey
• 1 (8 ounce) package sliced fresh mushrooms
• 2 tablespoons Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cloves garlic, minced
• 1 (20 ounce) jar marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Lightly coat a 9x13-inch baking dish with cooking spray.

2. Cook the lasagna noodles in a pan of boiling water until just tender, about 10 minutes. Drain and lay them flat on a sheet of parchment or foil.

3. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, mushrooms, Italian seasoning, salt, and black pepper. Cook, breaking up the turkey, until it reaches 165°F (74°C) in the thickest part, about 10 minutes.

4. Stir the thawed spinach and minced garlic into the skillet. Cook for 2 minutes, then remove from heat and let cool slightly.

5. Mix the ricotta, 1/2 cup mozzarella, and Parmesan in a bowl. Spread a thin layer of this mixture over each noodle.

6. Spoon the turkey filling evenly across the noodles and roll each one up tightly, seam side down.

7. Spread a portion of the marinara sauce in the prepared dish. Arrange the rolls seam side down on the sauce and spoon the remaining marinara over them.

8. Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle with the remaining 1 1/2 cups mozzarella, and bake 10 more minutes until bubbling and melted. Let rest 5 minutes before serving.