Lasagna Roll-Ups Recipe

In a large bowl, mix together the ricotta, egg, Parmesan, parsley, 2½ cups of mozzarella, salt and pepper. Set aside.

In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the onion and turkey and cook for 5 to 6 minutes, until the onion is soft and the turkey is browned, breaking up the turkey with the back of your spoon. Add the garlic and sauté for another minute until fragrant. Reduce heat to medium, stir in 1 cup of marinara sauce and the Italian seasoning and simmer for 2 minutes. Set aside.

Lightly grease a 10-inch cast-iron skillet or a 9-inch-square baking dish with nonstick spray or cooking spray. Line 2 sheet pans with parchment paper.

Bring a large pot of salted water to a boil and cook the lasagna per package instructions, until al dente. Drain and rinse the lasagna and lay it out on the parchment paper so the sheets don't touch.

Spread 1 cup of marinara sauce evenly around the bottom of the skillet. Spread 2 tablespoons of the ricotta mixture evenly over each lasagna sheet, then spread a thin layer of the meat filling on top of the cheese. Roll the sheet up tightly so the meat and cheese are on the inside. Arrange vertically in the prepared cast-iron skillet, packing snugly to prevent any escapees.

Drizzle the top with the remaining cup of marinara sauce and sprinkle with the remaining mozzarella. Bake for 22 to 25 minutes, until the edges are a bit crispy and the cheese is melty. Serve warm, sprinkled with chopped parsley.