Baked Turkey Pasta Roll Ups|Perfect Way to Use Up Your Easter Turkey
Cooks with Cocktails
FOR THE TOMATO SAUCE
cans of stewed tomatoes
stalks of celery
salt & pepper to tasteFOR THE WHITE SAUCE
flour or 2 tbsp corn starch
and 1/2 cup chicken stock
milk or coconut milk
parmesan cheese or other cheese of your choiceFOR THE FILLING
(optional gluten free noodles)
and 1/2 cups cottage cheese
salt and pepper to taste
First make the tomato sauce.
Heat a medium pot on medium heat.
Chop onions, celery and peppers. Sauté for 3 mins, then add the chopped garlic and sauté till tender.
Add tomatoes, tomato paste, the herbs and cook for an hour till some of the liquid evaporates.
Using a hand held blender, blend till the sauce gets smooth or add all ingredients in a regular blender and blend till smooth. Set aside.
FOR THE WHITE SAUCE
Heat a small saucepan to medium heat. Melt the butter. Add flour or cornstarch and stir until the butter and flour are well combined. Pour in chicken broth and milk. Cook till the sauce thickens.
Add the cheese and take the sauce off the heat. Set aside for a moment.
FOR THE FILLING
In a large bowl add chopped turkey, cottage cheese, eggs, basil, and parmesan cheese. Mix it well.
Heat a pan on medium heat. Sauté the onions and garlic till its tender. Add the spinach and cook till it's wilted.
Mix the onion and spinach mixture in with the turkey.
Fill a large pot with water and bring to boil. Add lasagna noodles to water and cook till al dente. Drain and add a bit of oil to noodles so they don’t stick.
Turn on your oven to 350 degrees.
Add a thin layer of tomato sauce to the bottom of a 9x13 casserole dish.
When lasagna noodles are cool lay them out on a flat surface a few at a time. Spoon the turkey mixture over the lasagna noodles and spread evenly over the whole noodle.
Roll the noodle up, and repeat till all turkey mixture is done. Place rolled noodle on the layer of tomato sauce in the casserole dish.
Cover with remaining tomato sauce.
Pour white sauce over tomatoes sauce, throw it in the oven and bake till hot and bubbly.
Serve right away.
This recipe makes enough to fill about 15 to 16 noodles, however sometimes the noodles break so if you are wanting that many at once, its a good idea to make a couple extra lasagna noodles in case.