And we are back! After a mini hiatus during the most incredible holiday season, Garden of Glam is back and I have some very exciting things in store for you! I appreciate your patience and for that you will be rewarded with a delicious easy to make recipe to get you through the snowy days.
Today’s recipe is rolled lasagna. Super easy and super delicious!
Ricotta, Mozzarella, Parmesan
Mixing the cheeses with the egg
Add the Spinach
Smear and Roll
Spread rolls over marinara lined pan
Add more sauce & cheese, because you can never have too much meat and cheese
8 lasagna noodles
1/2 pound lean ground turkey
1 olive oil
1 clove garlic
1 can crushed tomatoes
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 tablespoon fresh basil, chopped
1 1/2 tablespoon fresh oregano, chopped
1/4 cup shredded mozzarella cheese
1/2 tsp crushed red pepper flakes
10 oz frozen chopped spinach, thawed and completely drained
Preheat oven to 350 degrees. Boil water and salt generously. Follow cooking directions on the noodles’ package. You want to leave them slightly more firm since you’ll be baking the pasta.
Meanwhile in a large skillet, heat olive oil over medium heat. Saute garlic and onions for 2-3 minutes (before onions start to turn clear). Add turkey and brown. When the turkey is almost cooked through, add tomatoes and reduce heat to medium low. Simmer for about 15 minutes. Add 1/2 the basil, oregano, and crushed red pepper flakes.
In a bowl, lightly beat egg. Add ricotta, Parmesan, mozzarella, thawed spinach and remaining basil and oregano and stir together.
Lay out noodles and cover with a spoonful of the cheese/spinach mixture. Roll up cheese and spinach lasagna. Add enough sauce to lightly cover the bottom of the pan. Place lasagna rolls in the marinara pan with the seam facedown. Top with meat sauce and cheese. Bake for approximately 20 minutes and until cheese is melted and bubbly.