Thursday, March 10, 2011

Lasagna Rolls

What you will need:

6-8 lasagna noodles
1/2 can spaghetti sauce
1 pound lean ground turkey
1 yellow zuccini
1 cup of mushrooms
1 cup broccoli
1 tomato
1/2 of a can of olives
1 green pepper
1-2 TBL Italian seasoning
1 tsp chili powder
1/4 tsp red pepper flakes
1-2 TBL minced garlic
1 TBL dried onion flakes
salt and pepper to taste
1-2 TBL olive oil
Ricotta cheese
cheese (optional)

Preheat oven to 350 degrees

Fill a large pot full of water and boil.

Begin by chopping up all of your vegetables.

Once the water has boiled, add the lasagna noodles.
Add a little salt and olive oil if you would like.

Brown the ground turkey until fully cooked.

Once the turkey is fully cooked then add the broccoli, peppers and mushrooms. 
Add 1-2 TBL olive oil.
Stir together.
Let cook for about 5 minutes.

Add 1-2 TBL Italian seasonings,

1 tsp chili powder,

1/4 tsp red pepper flakes

1-2 TBL minced garlic

1 TBL dried onion flakes, 
and salt and pepper to taste.

Drain the noodles. 
The key to lasagna noodles to is just slightly under cook them.
Lasagna noodles usually only take 5-7 minutes to fully cook.

Then stir in the zucchini and cook for 2-3 minutes.

  The last things to add are the tomatoes and olives.
Stir everything together.

Place a small amount of mixture on the bottom of a glass pan.
You can use an 8x8 or a 8x10.

Spread a thin layer of Ricotta cheese on half of a noodle.

Place some the meat and vegetable mixture on top of the Ricotta cheese.

Roll the lasagna noodle until it looks like this.

Place the noodle in the glass dish.

Do the same thing with all of the noodles until the glass dish is full.
Brush a very small amount of olive oil on tops of all of the noodles.
Lightly salt.

Place in oven for 15-20 minutes.
While this is in the oven, warm the spaghetti sauce on in a small pan on the stove.

Remove the dish from the oven.
Place 1-2 rolls on a plate.
Cover the rolls with the spaghetti sauce.
You can add cheese to the top if you wish.

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