Turkey Lasagna Rolls

For sauce, in a large skillet cook turkey, onion, and garlic until turkey is brown; drain fat. Stir in mushrooms, water, undrained tomatoes, tomato paste, oregano, and basil. Bring to boiling; reduce heat. Cover and simmer for 25 minutes.

Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again.

For filling, in a mixing bowl stir together egg, ricotta cheese, spinach, 1 cup of the mozzarella cheese, and 3/4 cup of the Parmesan cheese.

Spread about 1/2 cup of the filling on each lasagna noodle. Starting from a narrow end, roll up each lasagna noodle. Place lasagna rolls in a 2-quart rectangular baking dish. Pour sauce over lasagna rolls. Cover dish with foil.

Bake in a 375 degree F. oven for 25 minutes. Remove foil. Sprinkle with remaining mozzarella cheese. Bake for 5 to 10 minutes more or until heated through. Let stand 5 minutes before serving. Sprinkle with remaining Parmesan cheese and, if desired, garnish with parsley sprigs. Makes 8 main-dish servings.

Prepare lasagna rolls. Cover and chill up to 12 hours. Bake in a 375 degree F. oven for 35 minutes. Remove foil; sprinkle with remaining mozzarella cheese. Bake for 5 to 10 minutes more or until heated through. Continue as directed.