I recently got this recipe from a local TV show's website. I was intrigued when I saw the ingredients and so I decided to give it a try. Can I just say "WOW"? These lasagna rolls are extraordinary. The combination of flavors is wonderful. I made a few minor modifications to the recipe to suit my tastes. This recipe makes a lot. I split it into two square pans and froze half so I can share it later. The half recipe fed my family of 3 (with generous portions) for two nights and we still had left-overs.
1-16 oz. jar Alfredo sauce
1-16 oz. jar spaghetti sauce
½ c pesto sauce
4 T grated Parmesan cheese
½ c shredded Parmesan cheese
Filling:
1 lb. ground turkey
2 cloves garlic, minced
1 onion, diced
4 slices peppered bacon, chopped
¼ t nutmeg
1 t Italian seasoning
¼ t salt
1-32 oz. container ricotta cheese
½ box frozen chopped spinach, thawed, squeezed dry
¼ c sun-dried tomatoes, chopped
1 ½ c Italian cheese blend
1 egg, lightly beaten
Cook lasagna noodles according to package directions until al dente. Do not overcook the noodles.
Combine chopped bacon, onion, and garlic in a skillet over medium heat. Sauté until onions are translucent. Drain all but 2 T bacon grease. Add ground turkey to the bacon mixture. Season with salt, nutmeg, and Italian seasoning. Cook through.
Place meat mixture in a large bowl along with remaining filling ingredients. Combine thoroughly; Spoon 1/3 c filling along entire noodle and then roll up. Continue with remaining noodles.
Spread 1 c Alfredo sauce on the bottom of a 9x13x2-inch baking pan. Place lasagna rolls seam side down in the pan. Pour remaining Alfredo sauce, spaghetti sauce, and pesto sauce atop rolls. Sprinkle with Parmesan cheeses. Bake at 400° for 20 minutes covered; remove covering and bake an additional 5-7 minutes or until Parmesan is golden and lasagna rolls are cooked through.
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