Florentine Lasagna Rosettes

December 14, 2017 | By
Florentine Lasagna Rosettes
  • • ½ 10 ounce package frozen chopped spinach, thawed and drained (1/2 cup)
  • • 1 lasagna noodle (1 ounce)
  • • 1 single-serving envelope instant cream of chicken soup mix
  • • ½ cup hot water
  • • ¼ cup shredded Swiss or Colby cheese
  • • 4 ounces ground raw turkey
  • • 1 tablespoon chopped onion
  • • ¼ teaspoon dried thyme, crushed
  1. Squeeze excess liquid from spinach; set aside. Cook lasagna noodle according to package directions; drain. In a small saucepan combine soup mix, water, and cheese. Heat over medium heat until well blended and cheese is melted; remove from heat.
  2. In a medium skillet cook ground turkey and onion until meat is no longer pink and onion is tender. Drain. Stir in spinach, thyme, and half of the cheese mixture. Mix well.
  3. Meanwhile, halve lasagna noodles lengthwise. In a small greased baking dish curl each half into a rosette about 2-1/2 inches in diameter. Spoon turkey mixture into the lasagna rosettes. Spoon remaining cheese mixture over rosettes. Bake, covered, in a 350 degree F oven for 25 to 30 minutes or until heated through. To serve, spoon extra sauce from dish over rosettes. Makes 1 serving.


Filed in: Appetizers, New Recipes, Pasta & Rice, Side Dishes, Turkey


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