Turkey And Broccoli Filled Lasagna Rolls

• 4 dried lasagna noodles
• 6 ounces ground turkey or 6 ounces ground chicken
• 1/4 cup chopped onion
• 1 cup chopped broccoli
• 1/4 cup water
• 1 beaten egg
• 1 cup ricotta cheese or 1 cup cream-style cottage cheese, drained
• 1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 1 1/2 cups meatless spaghetti sauce
• 1/4 cup finely shredded parmesan cheese

1. Cook lasagna noodles for 10 to 12 minutes or till tender but still firm. Drain noodles; rinse with cold water. Drain well.
2. Meanwhile, for filling, in a large skillet cook ground turkey and onion till turkey is no longer pink and onion is tender. Drain fat. Stir in chopped broccoli and water. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or till broccoli is crisp-tender; drain.
3. In a mixing bowl stir together egg, ricotta or cottage cheese, and thyme; stir in the turkey mixture. Divide filing mixture into 4 equal portions. Spread a portion over each lasgna noodle; roll up each noodle. Place lasagna rolls, seam side down, in a 2-quart square baking dish. Spoon spaghetti sauce over lasagna rolls.
4. Bake, covered, in a 375 degree oven about 30 minutes or till heated through. Uncover and sprinkle with the Parmesan cheese. Or, garnish with shaved Parmesan.

lasagna noodles, ground turkey, onion, broccoli, water, egg, ricotta cheese, thyme, spaghetti sauce, parmesan cheese

Taken from www.food.com/recipe/turkey-and-broccoli-filled-lasagna-rolls-252846 (may not work)