Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
- 1 teaspoon olive oil
- 1 cup chopped onion
- 2 large garlic cloves or 3-4 small cloves, minced
- 1 can (15 oz) unsalted tomato sauce (I prefer Muir's Organic)
- 2 roma tomatoes, diced
- 4 ounces cup red wine (this is personal preference. I used Flat Creek Estate Super Texan and the sauce was [i]amazing[/i])
- 1 tablespoon oregano
- 1 teaspoon dried basil
- 6 lasagna noodles (although I cooked 8 to allow for broken noodles)
- 1.25 pounds lean (97/3) ground turkey
- 4 ounces gruyere cheese, shredded
- Preheat oven to 400 degrees.
- Place oil, onions and garlic in a skillet and saute for 4-5 minutes.
- Add remaining sauce ingredients to skillet and bring to a boil.
- Cover, lower heat to lowest setting and simmer for 15 to 20 minutes (the longer the better).
- In the meantime, cook lasagna noodles according to package directions.
- While lasagna and sauce are cooking, brown turkey in a skillet until no longer pink.
- Drain turkey and add to sauce.
- Add 1/4 cup greek yogurt to meat sauce. Stir until well combined.
- Place lid on meat sauce and simmer on lowest setting for 5 to 10 additional minutes.
- Drain noodles.
- Spread about 1/3 cup of meat sauce onto each lasagna noodle.
- Sprinkle with about a tablespoon of the gruyere and carefully roll the noodle. Place seam side down in an 8X8 square baking dish.
- Top with remaining sauce and cheese.
- Place in the oven and cook for 10 to 15 minutes.
- Season to taste and enjoy!
Serving size: 1 roll
Carbohydrates: 29 grams
Protein: 28 grams
Nutritional data is approximate.
I'm a little tired of food. From time to time this happens. My creative juices have stalled and I'm tired of eating the same old thing over and over again. I knew I needed to use ground turkey that I had in the fridge. I thought about turkey burgers, chili, tacos, shepherd's pie, meatloaf - you know, the "usual." I just couldn't bare the thought of eating any of those things tonight. So I went to the pantry. I looked around to see what we have. I came across a box of lasagna noodles. I checked the expiration date to make sure they were still good (we are not big pasta eaters in our house, and I'm actually surprised we had them to begin with). Everything was good with the expiration date. I grabbed a few other ingredients and then raided the fridge. I saw the lovely block of gruyere that I bought to use for my French Onion Soup recipe (as soon as I can get a good pic, I will share that yummy recipe). I wondered if just maybe I could skip the ricotta and use gruyere instead (besides, the texture of ricotta turns my stomach). What followed was my Lake Como Lasagna Rolls. Why Lake Como? Well since Lake Como is on the border of Italy and Switzerland and this dish married an Italian dish with a Swiss cheese, I thought it made perfect sense! I hope you enjoy them as much as we did! A couple of things - I added greek yogurt to give the sauce a creamy feel. It played well off of the red wine. I was extremely nervous to add it because everything was so good (and I didn't want to ruin it) but I felt like it just needed to be a bit creamier. I am so glad I took the chance.
Also - try not to freak out by the fat content. The only two ingredients that contributed significantly to the fat count were the cheese and meat. If you are a fat phobe, first and foremost read this article, then know that you can use 99/1 turkey if you'd like and could probably get away with shredded swiss cheese. I think it would be a shame to replace them, but I know that a lot of people are still scared of fat and can't handle a meal with almost 14 grams (I've been there). The nutty flavor of gruyere gives the dish a flavor I don't think can be achieved by swiss cheese and, well, I just don't like lean 99/1 turkey. :-)