Cheesy Turkey Spinach Lasagna Roll-Ups

Ingredients

• 16 uncooked lasagna noodles
• 1 tablespoon olive oil
• 1¼ lb ground turkey
• 4 cloves garlic, chopped
• 1 tablespoon Italian seasoning
• 1 jar (26 oz) Italian herb tomato pasta sauce
• 2 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
• 1 cup shredded carrots, if desired
• 1 container (15 oz) whole milk ricotta cheese
• 2 eggs
• 1 jar (26 oz) Italian herb tomato pasta sauce
• 2 cups shredded mozzarella cheese (8 oz)
• ½ cup julienne-cut fresh basil leaves
• 1 Line 15x10x1-inch pan with foil. Cook and drain lasagna noodles as directed on package. Rinse with hot water; drain well.

Instructions

1. 1Line a 15x10x1-inch pan with foil, then cook and drain the lasagna noodles according to the package directions. Rinse them with hot water and drain well. In a 12-inch nonstick skillet, heat the olive oil over medium-high heat.
2. 2Stir the ground turkey, chopped garlic, and Italian seasoning into the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the meat is fully browned. Pour in one jar of the Italian herb pasta sauce and bring the mixture to a boil.
3. 3Lower the heat and simmer for 10 minutes, stirring occasionally. Move the meat sauce to a medium bowl and let it cool for 10 minutes.
4. 4Combine the thawed and drained spinach, shredded carrots, ricotta cheese, and eggs in a separate medium bowl. Spread just under a quarter cup of this ricotta mixture down the center of each cooked lasagna noodle.
5. 5Spoon a quarter cup of the cooled turkey mixture over the ricotta layer on each noodle, leaving a one-inch border at one end. Roll each noodle tightly toward the empty end.
6. 6Arrange the roll-ups seam-side down in the prepared foil-lined pan and cover loosely with foil. Freeze for about 30 minutes until firm, then wrap tightly for longer storage up to 3 months. Thaw in the refrigerator for 8 to 24 hours before baking.
7. 7Preheat the oven to 350°F. Coat two 13x9-inch glass baking dishes with cooking spray and place eight thawed roll-ups in each dish. Pour the second jar of pasta sauce over the top and down the sides of the roll-ups.
8. 8Cover the baking dishes tightly and bake for 40 to 50 minutes until the sauce is hot and bubbling. Remove the cover, scatter one cup of mozzarella cheese over each dish, and bake for an additional 3 to 5 minutes until the cheese melts.
9. 9Allow the baked roll-ups to rest for 5 minutes to set the cheese and sauce.
10. 10Garnish the warm lasagna roll-ups with fresh julienne-cut basil just before serving.

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