|12||Dry lasagna noodles|
|5||Slices Maple Leaf® Bacon, chopped|
|3||Cloves garlic, minced|
|1 cup||(250 mL) Chopped mushrooms|
|1 lb||(454 g) Maple Leaf Prime® Extra Lean Ground Turkey|
|1 tsp||(5 mL) Dried chili flakes|
|3 cups||(750 mL) Chopped kale, stems removed|
|1/4 cup||(60 mL) Chopped sun dried tomatoes|
|1 1/2 cup||(375 mL) Ricotta cheese, crumbled|
|3/4 cup||(175 mL) Freshly grated Parmesan cheese, divided|
|1 cup||(250 mL) Grated Mozzarella cheese, divided|
|Salt and pepper|
|3 cups||(750 mL) Ready prepared pasta sauce|
BRING a large pot of salted water to a boil. Cook pasta according to package directions. Drain well and toss with a drizzle of olive oil to prevent sticking. Set aside.
COOK bacon in a large skillet over medium-high heat until almost crisp. Add onions, garlic and mushrooms. Sauté for 2-3 minutes. Add turkey and cook, breaking up with the back of a wooden spoon or a whisk, for about 8-10 minutes or until browned. Stir in chili flakes, kale and sun dried tomatoes. Cook an additional 4-5 minutes or until kale is tender. Remove from the heat and cool slightly.
PREHEAT oven to 350˚F (180˚C).
TRANSFER turkey mixture to a large mixing bowl. Add Ricotta cheese, ¼ cup (60 mL) Parmesan cheese and ½ cup (125 mL) Mozzarella cheese. Gently fold the cheese into the mixture. Season with salt and pepper to taste.
SPREAD 1 ½ cups (375 mL) pasta sauce over the bottom of a 9 X 13 inch (3.5 L) rectangle baking dish.
LAY one lasagna noodle on a clean flat work surface. Spread ¼ cup (60 mL) of the turkey mixture over the noodle and starting at a short edge roll into a pinwheel. Place the pinwheel in the baking dish on top of sauce. Repeat with remaining lasagna and filling. Drizzle with remaining sauce and sprinkle with remaining Parmesan and Mozzarella cheese.
BAKE in preheated oven for 20-25 minutes or until sauce is bubbly and cheese is melted.
Use a good quality pasta sauce for the best results.
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