White Lasagna Roll-ups with Turkey and Prosciutto
Smothered in creamy Alfredo sauce and stuffed with turkey, prosciutto and veggies, ordinary lasagna noodles transform into a mouthwatering main dish!
ROLL-UPS 16 uncooked lasagna noodles
2 Tbs. olive oil
1 1/4 lbs. ground turkey
1 tsp. salt
1 pkg. (8 oz.) sliced fresh mushrooms, about 3 cups, finely chopped
1 pkg. (9 oz.) frozen chopped spinach, thawed, squeezed to drain
1 cont. (15 oz.) ricotta cheese 2 eggs, slightly beaten
1 tsp. dried Italian seasoning
1/2-1 tsp. crushed red pepper flakes
3 oz. prosciutto, torn into small strips
TOPPINGS 1 jar (15 oz.) Alfredo pasta sauce
1 cup shredded Italian cheese blend, 4 oz.
1/2 cup shredded fresh basil leaves
● Line 15"x10"x1" pan with foil. Cook and drain lasagna noodles as directed on package. Rinse with hot water; drain well. Meanwhile, in 12" nonstick skillet, heat oil over mediumhigh heat. Add turkey and salt; cook 5- 6 minutes, stirring occasionally, until turkey is no longer pink. Add mushrooms; cook 5- 8 minutes or until browned. Transfer to medium bowl; cool 10 minutes.
● Add spinach, ricotta cheese, eggs, Italian seasoning and pepper flakes to turkey mixture; stir well. Spread slightly less than 1/3 cup mixture down center of each cooked noodle to within 1" of one short end. Top evenly with prosciutto strips. Roll up firmly toward unfilled end. Place rollups, seam sides down, in pan; cover loosely with foil. Freeze about 30 minutes or until firm. Wrap tightly. Freeze up to 3 months. Thaw in refrigerator at least 8 hours but no longer than 24 hours.
● Preheat oven to 350°F. Coat 2 (13"x9" or 3 qt.) glass baking dishes with cooking spray. Place 8 roll-ups in each baking dish. Pour Alfredo sauce over and down sides of rollups in each baking dish. Cover tightly. Bake 40-50 minutes or until hot and bubbly. Uncover; sprinkle each dish with 1/2 cup cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with basil.
Servings: 16. Cals.: 330. Protein: 19 g. Fat: 19 g. (9 g. saturated). Chol.: 95 mg. Carbs.: 22 g. Sodium: 530 mg. Fiber: 1 g. Sugar: 2 g. Kitchen time: 45 minutes. Total time: 2 hours, 15 minutes + freezing and thawing.