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Alright, don’t linger, let’s task this cheesy spinach and turkey lasagna rolls menu with 13 substances which are undoubtedly easy to have, and we have to process them at the very least through 11 actions. You should devote a while on this, so the resulting food could be perfect.

Composition for Cheesy Spinach and Turkey Lasagna Rolls:

1. Make ready 1 box of Lasagna Noodles
2. Need 8 oz for Mushrooms, sliced
3. Provide 1 medium of Onion, chopped
4. Prepare 1 lb - Turkey (i used leftover from thanksgiving), or ground beef, or omit this for a meatless dish
5. Provide 3 tsp Garlic, minced
6. Prepare 2 tbsp - EVO
7. Prepare 10 oz - Spinach, fresh
8. Prepare 3 cup Marinara Sauce
9. You need 1 cup for Ricotta
10. You need 1 cup for Italian Cheese, shredded
11. Make ready 1/2 cup for Mozzarella, shredded
12. Prepare 1 for Salt
13. Get 1 for Black Pepper

Cheesy Spinach and Turkey Lasagna Rolls start cooking:

1. Cook lasagna noodles according to package directions.
2. Preheat oven to 350°F.
3. In a large Pan, heat Olive Oil and sautee Mushrooms until soft, add Onions and Turkey (or meat if using), heat thoroughly. If using ground meat you may have to drain if too much liquid accumulates.
4. Add Garlic, continue heating until it becomes fragrant.
5. Add Spinach and heat until wilted.
6. Remove from heat. Pour in a medium bowl, add Ricotta and 1/2 cup Italian Cheese. Stir well.
7. Add Salt and Pepper to taste.
8. Pour about 1 cup Marinara Sauce in the bottom of a 9x13 Pan.
9. Make sure Lasagna Noodles are dry. Spread a small amount of mixture on each Noodle and roll up. Place in pan seam side down. You may have a couple Noodles left over depending on the amount of mixture. I discarded the broken noodles and used 15 for this dish.
10. Pour the remaining Marinara Sauce over the rolls. Sprinkle the remaining Italian Cheese and all the Mozzarella on top.
11. Cover with foil and bake for 30 to 40 minutes. Uncover and bake or broil for a few minutes to brown the cheese (optional). Let cool a few minutes before serving.

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