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

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