Florentine Lasagna Rosettes

Source: Better Homes and Gardens

Makes 1 serving
Prep: 20 minutes
Bake: 25 minutes

Ingredients
1/2 of a 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
1/2 cup hot water
1/4 cup shredded Swiss or Colby cheese
4 ounces ground raw turkey
1 tablespoon chopped onion
1/4 teaspoon dried thyme, crushed


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.
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.
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.

Nutritional Information
Nutritional facts per serving
calories: 512, total fat: 19g, saturated fat: 8g, cholesterol: 125mg,
sodium: 945mg, carbohydrate: 44g, fiber: 5g, protein: 40g, vitamin C: 33%,
calcium: 45%, iron: 35%


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