{turkey & broccoli lasagna rolls}

This is a great twist on a traditional lasagna. It's yummy, and a great way to use ground turkey.

TURKEY AND BROCCOLI LASAGNA ROLLS

8 dried lasagna noodles
12 oz. ground turkey or chicken
1/2 c. chopped onion
2 c. broccoli, steamed and chopped
2 beaten eggs
2 c. ricotta cheese
1 c. mozzarella cheese
3 tsp. fresh or dried thyme, crushed
3 c. meatless spaghetti sauce
1/2 c. finely shredded Parmesan cheese

Cook lasagna noodles for 10-12 minutes, or until tender. Lay out on paper towels to dry, and cover with more paper towels. Meanwhile, in a large skillet, cook the turkey and onion. Drain any fat, and set aside. Steam broccoli and set aside. In a mixing bowl, stir together ricotta cheese, other cheeses, egg, and thyme; stir in turkey mixture and broccoli.
Remove paper towels from the top of the noodles. Spoon filling down the middle of each noodle, then roll up. Place in a 4-quart square baking dish, seam side down. Spoon the sauce over the top. Bake, covered, in a 375 degree oven for about 30 minutes, or until heated through. Uncover and sprinkle with Parmesan cheese.