1
Preparation:
Preheat oven to 350 degrees.
Precook 20 lasagna noodles.
Squeeze excess water from thawed spinach.
Slice Mushrooms.
Precook ground turkey, drain fat.
Shred mozzarella cheese.
2
In a large bowl, whisk eggs and then combine with garlic, basil, oregano, ricotta, cottage cheese, spinach and mushrooms until well incorporated. Combine ground turkey with cheese and vegetable mixture.
3
Ladle out and spread about 1 cup of the pasta sauce in the bottom of a 9x12 baking dish.
4
On wax paper, lay out cooked and dried lasagna noodles. Divide and evenly spread (about 1/2 cup each) the mixture on each noodle. Carefully roll each noodle and place in baking dish seam-side down.
5
Cover rolls with remaining pasta sauce and top with the shredded cheese. Cover baking dish with foil and bake for about 45 minutes, or until heated through.
