Ingredients
16
uncooked lasagna noodles
2
tablespoons olive oil
20
oz ground turkey
1
teaspoon salt
1
package (8 oz) finely chopped mushrooms (2 1/2 cups)
1
box (9 oz) frozen spinach, thawed, squeezed to drain
1
container (15 oz) ricotta cheese
2
eggs, slightly beaten
1
teaspoon Italian seasoning
1
teaspoon red pepper flakes
3
oz prosciutto, torn into small strips
1
jar (15 oz) Alfredo pasta sauce (about 1 1/2 cups)
1
cup shredded 6-cheese Italian blend (4 oz)
1/2
cup shredded fresh basil leaves
Preparation
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 and salt; cook 5 to 6 minutes, stirring frequently, until turkey is no longer pink. Add mushrooms; cook 5 to 8 minutes or until browned. Transfer to medium bowl; cool 10 minutes.
Stir spinach, ricotta cheese, eggs, Italian seasoning and pepper flakes into bowl with turkey mixture.
Divide prosciutto into 16 portions, and place evenly along center of each cooked lasagna noodle. Spread slightly less than 1/3 cup turkey mixture over prosciutto, 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 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. Pour 3/4 cup sauce over and down sides of roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1/2 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with basil.
