- 14-18 lasagna noodles (about 1 pkg), cooked al dente (I didn't use all of mine)
- 1 16 oz jar Alfredo sauce
- 1 16 oz jar spaghetti sauce
- 1 packet creamy pesto sauce, prepared with all milk (found next to the spaghetti seasoning packets)
- ½ C parmesan cheese
- 1 lb ground turkey
- ½ lg onion, diced
- 4 slices bacon, chopped (optional)
- 1 2 lb container ricotta cheese
- ½ box frozen chopped spinach, thawed, squeezed dry
- Heaping ¼ C sun-dried tomatoes, chopped (optional)
- 1 ½ C 5 Italian cheese blend
- 1 lg egg, lightly beaten
- spices: salt, black pepper, garlic powder, Italian seasoning, & ground nutmeg
2) Combine chopped bacon and onion in a skillet over medium heat. Sauté until onions are translucent. Drain all but 2 Tbs bacon grease.
3) Add ground turkey to the bacon & onion. Season with salt and pepper to taste, ½ tsp garlic powder, ¼ tsp nutmeg and 1 tsp Italian seasoning, or to taste. Cook through.
3) Place meat/onion mixture in large bowl along with remaining filling ingredients. Season with ¼ tsp garlic powder, ¼ tsp salt,1/8 tsp black pepper, & ½ tsp Italian seasoning. Combine thoroughly.
4) Spoon ¼-1/3 C filling along entire noodle then roll’er up. Continue with remaining noodles.
5) Spread ½ the jar of Alfredo sauce on the bottom of a 9 x 13 baking pan. Place lasagna rolls, seam side down in the pan. Pour remaining Alfredo sauce, then marinara and finally the pesto sauce atop rolls. Sprinkle with parmesan cheese.
6) Bake @ 400 degrees for about 20 minutes or until parmesan is golden and lasagna rolls are cooked through. Enjoy!
These were a hit at our house, well relatively; half the kids ate them happily. I liked the sauciness, and the spinach/ricotta cheese. I used regular ground beef and skipped the bacon and sun-dried tomatoes. Of course you could do it meatless, too. The pesto sauce is pretty optional too but I think it adds a little something.