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Lasagna Roll Ups
Makes 12 roll ups

ricotta filling:
24 ounces part-skim ricotta
1 large egg
2 ounce shredded Parmesan cheese
1/2 bunch kale, blanched, drained (with as much liquid squeezed out) and chopped
ground turkey filling:
2 tablespoon extra virgin olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 1/2 pounds ground turkey
3 tablespoons minced oregano
1 1/2 tablespoons minced basil
1 cup marinara sauce

12 dry lasagna sheets (with fluted edges), boiled
1 1/2 cups marinara sauce

1. Preheat oven to 375˚F.
2. Place all the ricotta filling ingredients into a mixing bowl, season with salt and pepper and mix together until fully combined. Set aside.
3. Pour oil into a large skillet and place over medium-high heat. Add onions and sauté for 2 to 3 minutes. Add garlic, turkey, oregano, and basil and continue to sauté for 3 to 4 minutes. Season with salt and pepper and continue to sauté for 1 minute. Stir in marinara sauce and mix until just combined. Remove from heat and allow mixture to cool slightly.
4. To assemble: Pour 1 1/2 cups marinara into the bottom of an 8”x8” baking dish and set aside. Pace a cooked lasagna sheet onto a clean surface and top with a thin layer of the ricotta filling. Top the ricotta filling with a thin layer of the meat filling and tightly roll the lasagna sheet up completely. Carefully place it into the prepared baking dish, spiral side-up. Repeat until all of the sheets and filling have been used and snuggly fit into the baking dish.
5. Place baking dish in the oven for about 25 minutes. Remove from oven, allow the dish to cool slightly and serve.