Turkey Mushroom Canneloni
From optimistic1_2 13 years ago
- 3 hours to make
- Serves 4 6
I always try to do something creative with thanksgiving leftovers. This is my creation this year.....
Ingredients
- 1 large tub of ricotta shopping list
- 1/2 cup parmesean shopping list
- 1 pkg light cream cheese shopping list
- 1 cup grated low fat mozzerella shopping list
- 1 pkg of frozen chopped spinach (squeeze water out) shopping list
- 1 3 oz pkg of sundried tomatoes very finely chopped shopping list
- olive oil shopping list
- 4 large green onions chopped shopping list
- 3 cloves of garlic, minced shopping list
- 2 cups of shredded turkey shopping list
- 2 8 oz packages of mushrooms chopped shopping list
- 1 tsp dried basil shopping list
- 3 eggs beaten shopping list
- salt and pepper shopping list
- 2 packages of fresh lasagna noodles cut in half shopping list
- 1 and 1/2 cups of alfredo sauce shopping list
- 4 cups of marinara sauce shopping list
- fresh basil shopping list
- freshly grated parmesean shopping list
How to make it
- saute chopped mushrooms, onion, and garlic in olive oil till lightly browned. Mean while mix ricotta, cream cheese, mozzerella, sundried tomatoes, spinach parmesean, dried basil ,beaten eggs and salt and pepper. Add turkey, and slightly cooled mushroom mixture
- preheat oven to 325
- layer 2 cups of marinara in bottom of 9x13 pan
- spoon 3 to 4 tbsp of mixture onto lasagna sheet and roll up, placing in sauce lined pan,,,,,,,,,repeat. (I had mixture leftover, will freeze for ravioli0
- drizzle with remaining sauce. Cover with foil and cook at 325 for 40 minutes. Remove foil. drizzle with alfredo sauce. Return to oven uncovered for 10 minutes
- remove and let stand 10 minutes
- plate two at a time, top with finely chopped basil and shaved parmesean
People Who Like This Dish 3
- crazeecndn Edmonton, CA
- optimistic1_2 Guelph, CA
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