MAKE-AHEAD CHEESY TURKEY SPINACH LASAGNA ROLL-UPS

Make-Ahead Cheesy Turkey Spinach Lasagna Roll-Ups image

Keep these veggie- and lean turkey-loaded lasagna rolls in your freezer to make weeknight dinners both simple and spectacular.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10h20m

Yield 16

Number Of Ingredients 13

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Ingredients

16 uncooked lasagna noodles
1 tablespoon olive oil
1 package (20 oz) ground turkey
4 cloves garlic, chopped
1 tablespoon Italian seasoning
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
2 boxes (9 oz each) frozen spinach, thawed, squeezed to drain
1 cup shredded carrot, if desired
1 container (15 oz) whole milk ricotta cheese
2 eggs
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1/2 cup julienne-cut fresh basil leaves

Steps:

In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Add turkey, garlic and Italian seasoning; cook 5 to 6 minutes, stirring frequently, until turkey is no longer pink. Stir in 1 jar pasta sauce; heat to boiling. Reduce heat to low; cook 10 minutes, stirring occasionally. Transfer to medium bowl; cool 10 minutes.
In medium bowl, mix spinach, carrot, ricotta cheese and eggs.
Spread slightly less than 1/4 cup ricotta mixture evenly along center of each cooked lasagna noodle. Spread 1/4 cup turkey mixture over ricotta mixture, to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
Place frozen rolls in two labeled 1-gallon airtight freezer bags. Freeze up to 3 months.
To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
Heat oven to 350°F. Divide remaining jar of pasta sauce between baking dishes, pouring over and down sides of roll-ups. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup mozzarella cheese; bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with basil.

Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 6 g, TransFat 0 g