Turkey Lasagna Rolls

Ingredients:

• 1 cup leftover shredded or diced turkey
• 1/4 cup gravy
• 1/2 cup milk
• 6 oven-ready lasagna noodles
• 1 ½ cups leftover creamed spinach (or other cooked greens mixed with ricotta cheese and garlic)
• 1 cup roasted mashed sweet potato or squash
• 1 jar marinara sauce
• Parmesan cheese, for garnish

Instructions:

• Heat gravy in a Crock-pot, add milk, and stir until bubbling. Stir in the turkey and let cool.
• Boil noodles in boiling water only until pliable (about 2 minutes), rinse with cold water, and then lay noodles on a work surface (like a clean countertop or cutting board).
• Spread a generous portion of spinach on three noodles and layer a second noodle on top.
• On the second noodle, cover half with squash and the other half with the turkey-and-gravy mixture. If you have extra turkey sauce, drizzle on top.
• Starting at either end, gently roll the noodle (like you're making sushi) into an roll. Rest in the fridge for at least 30 minutes to set.
• Preheat the oven to 350°F. Pour marinara sauce into a medium (2-quart) baking dish.
• Use a sharp, serrated knife to cut each lasagna roll in half (creating two short columns) and place in the baking dish (with marinara) swirl-side up with jagged edges pointing up.
• Bake for 30 minutes. Broil on low for an additional 2-3 minutes if you want a crisp top.
• Sprinkle Parmesan cheese on top and serve.