Print
Ingredients
Scale
- 8 ounces softened mascarpone
- 6 ounces whole milk ricotta
- 1 large egg beaten
- 4 ounces shredded whole milk mozzarella
- 2 ounces shredded parmesan cheese
- 1 bunch dino kale leaves (stems removed), blanched, drained (with as much liquid squeezed out) and chopped
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 diced shallot (about 1/2 cup)
- 2 minced garlic cloves
- 1 1/2 pounds ground turkey
- 3 tablespoons minced oregano
- 1 1/2 tablespoons minced basil
- 1 cup marinara sauce
- 12 dry lasagna sheets (with fluted edges) boiled until al dente
- 2 cups marinara sauce
Instructions
- Preheat your oven to 375˚F.
- In a mixing bowl, combine mascarpone, ricotta, beaten egg, dino kale, salt and pepper until well mixed. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced shallot and sauté for 2 to 3 minutes.
- Next, add minced garlic, ground turkey, oregano, and basil. Sauté for an additional 3 to 4 minutes, seasoning with salt and pepper to taste.
- Pour in marinara sauce, combining well. Remove from the heat and allow to cool slightly.
Notes
Feel free to substitute ground turkey with ground beef or chicken for a different flavor.
Leftover filling can be stored in the refrigerator for up to 3 days.
For a spicier kick, add red pepper flakes to the turkey mixture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 485
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg