16 oz ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesean cheese
1 package ground turkey
1/2 sweet onion, diced
2-3 garlic cloves, minced
Fresh basil, a few leaves, chopped
Kale, 1 bunch (remove the ribs and chop)
Pasta sauce (I use a traditional, no-frills marinara. I like the flavor of everything else and don’t want more of it from a sauce but it’s up to you!)
Preheat oven to 350 F.
Pour a little sauce in the bottom of a rectangular baking dish, making sure it’s evenly coated.
In a large pot, get the water boiling for your pasta noodles.
In a large pan, heat a little EVOO and sautée the onion 3-4 minutes. Add the garlic, basil, and turkey. When the turkey is almost done, add the kale. The kale will shrink, so make sure you don’t skimp! Continue cooking until the kale is soft.
In a large bowl mix your cheeses, egg, and S&P
Boil the noodles 8-9 minutes and lay flat on the counter. Spread some cheese mixture on each noodle, from end to end. Then top with the turkey/kale mixture. Roll. Repeat.
Place lasagna rolls in the prepared baking dish. You can pour a little sauce and some mozzarella cheese on top or bake them naked. I like them both ways!
Bake 20-30 minutes or until the inside is warm and sauce is bubbly.
*Note: If you’re baking them “naked”, be sure to not over-bake or the pasta noodles will dry and turn crispy.