Giada De Laurentiis makes these lasagna rolls in her cookbook Giada's Family Dinners. I used this idea as the archetype to make mine.
In order to please my boy, it couldn't be too cheesy or saucy. I opted for a small amount of regular cottage cheese instead of traditional ricotta and I also put less shredded mozzarella on top. It was more about the noodles and turkey.
Well, they were a hit with the whole family!
Turkey Lasagna Rolls
- 12 lasagna noodles
- Olive oil
- 1 medium onion or 2 small, chopped small
- 2 tbsp chopped garlic
- 1 1/4 lbs ground turkey
- 28 oz can of whole tomatoes, pulsed in the food processor with a handful of fresh basil leaves until almost smooth
- 2 tbsp tomato paste
- 1/2 tsp sugar
- Salt and pepper
- 8 oz cottage cheese
- 1 large egg, lightly beaten
- Unsalted butter
- 1/2 to 3/4 lb shredded mozzarella cheese (depending on how cheesy you like it!)
Heat up a large pot of water over high heat, add a dash of olive oil.
While you are waiting for the water to boil, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onions and 1/2 teaspoon of salt. Cook for 5 minutes, stirring occasionally. Add garlic, cook for 30 seconds more, stirring constantly.
As you wait for the noodles to soften, go back to your onions and turkey in the pan. Add the tomato/basil puree, tomato paste and sugar. Turn down the heat to a simmer. Cook for 10 minutes, stirring occasionally. Take 2 cups of this sauce and keep in a separate bowl to the side, this is going on top of the lasagna rolls. Let sauce cool down.
Preheat oven to 350 degrees F.
Lightly grease a 9x13 inch baking dish with unsalted butter.
Now to assemble the rolls. Lay down a lasagna noodle on your work surface and spread a couple tablespoons of the meat mixture onto it.