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Ingredients
- 1 package lasagna noodles
- 2 lb. ground beef
- 4 cloves garlic, minced
- 2 tsp. basil
- 2 tsp. oregano
- 6 tbsp. Corn Starch V8 juice and cornstarch can be substituted for a jar of spaghetti sauce.
- 8 cups V8 juice V8 juice and cornstarch can be substituted for a jar of spaghetti sauce.
- 4 cups ricotta
- 1 16 oz. shredded mozzarella cheese, divided
- 2 10 oz. packages frozen spinach, defrosted and drained
- 1/2 Parmesan cheese
Ingredients
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Instructions
- Cook lasagna noodles according to the package. Drain and allow to cool.
- In a large skillet, brown ground turkey, garlic, basil, and oregano.
- Stir corn starch into V8 juice until smooth (or add substituted jar of spaghetti sauce). Then add to meat mixture. Boil for 1 minute. Set aside to cool.
- Spread half the sauce to cover the bottom of a 9 x 12 pan.
- In a large bowl, mix ricotta, 1 cup of mozzarella cheese, spinach, and Parmesan cheese.
- Spread 1/3 C of cheese mixture on each lasagna noodle. Then roll up and cut in half. Place cut side down in the bottom of the pan.
- Spread remainder of sauce over the top of the roll ups. Cover with the remainder of the mozzarella cheese and seal for the freezer.
Recipe Notes
*HOW TO FREEZE*
- Make sure to prepare the lasagna roll ups in a freezer safe pan.
- Defrost and bake in 350-degree oven for 30 minutes.
*PRO TIP*
- If you have any leftover filling or sauce save them to add to your eggs in the morning. It tastes delicious scrambled!
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“Smart. Simple. Savvy. with Sarah Tseng“, is a motherhood, lifestyle and food contribution. Sarah offers tips and resources from a modern mom’s perspective that focuses on solutions to common motherhood problems so families can love life without wasting a moment! She is also A Modern Mom’s Guide & Northeast Parenting and Lifestyle Contributing Columnist. Connect with Sarah on her blog at smartsimpleandsavvy.com.
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