Ingredients
| 1 | (1-pound) package JENNIE-O® lean ground turkey |
| 1 | tablespoon dried Italian seasoning |
| 1 | pinch crushed red pepper flakes |
| 12 | uncooked lasagna noodles |
| 1 | (15-ounce) container ricotta cheese |
| 2 | cups baby spinach, chopped |
| 2 | garlic cloves, minced |
| 1 | teaspoon lemon zest |
| 1½ | cups shredded Parmesan, divided |
| 4 | cups tomato sauce or 1 (28-ounce) jar marinara sauce, divided |
| Fresh parsley, for garnish |
Directions
Heat oven to 400°F. Spray large skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in Italian seasoning and red pepper flakes.
Cook lasagna noodles according to package directions for al dente. Drain well. Place noodles on large work surface.
In medium bowl, mix ricotta cheese, spinach, garlic, lemon zest, and 1 cup Parmesan cheese. Spoon 1 cup tomato sauce in bottom of 13×9-inch baking dish.
Spread ¼ cup ricotta cheese mixture over each lasagna noodle. Top with ⅓ cup turkey mixture. Tightly roll up each lasagna noodle from short end. Place rolls, seam side down, in prepared pan. Pour remaining tomato sauce over rolls. Sprinkle with remaining ½ cup Parmesan cheese.
Bake 20 minutes or until sauce is bubbly. Let stand 5 minutes before serving. Garnish with fresh parsley.