Pasta is so versatile it amazes me every time. Any lasagna fans out there? This is the perfect dish for you. Quick, simple, and minimal ingredients. The spread uses a mixture of cream cheese, Parmesan cheese, and fresh parsley instead of ricotta.
1. Boil lasagna noodles for 8-10 minutes in salted water. Remove promptly and lay them on a non-stick surface.
2. Cook the ground turkey, adding spinach when it’s almost done. Let the mixture cool.
3. Simmer the pasta sauce for about 10-15 minutes, allowing flavors from the filling seasonings (1 TBSP oregano, 1 TBSP garlic powder, 1 TBSP onion powder, 2 TBSP parsley) and 1/4 cup sugar to set in. Heavy cream can be added for a thicker sauce, but not too much.
4. Spread the cheese mixture (8 oz cream cheese, 4 oz Parmesan cheese, 1 TBSP parsley) evenly over the noodles and add the cooled turkey/spinach mixture across. Add more cheese if desired. Then, roll up each noodle.
5. Sauce the bottom of a baking pan to prevent sticking. Place the roll-ups in the pan, sauce the top, and add shredded cheese.
6. Bake at 375°F (190°C) for about 15 minutes or until the cheese begins to bubble.
7. Sprinkle a little more parsley on top and enjoy.
