RACHAEL RAY BUFFALO CHICKEN LASAGNA RECIPES

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• Spray a small nonstick skillet with cooking olive oil spray over medium heat and saute shallot until golden, about 2 to 3 minutes; remove from heat.
• Combine the glaze ingredients in a small bowl.
• In a large bowl combine ground turkey, mushrooms, shallot, breadcrumbs, ketchup, egg, salt and marjoram. Mix with your hands until well blended. Place on a 12- x 16-inch piece of parchment paper and pat firmly into a 10- x 12-inch rectangle.
• Sprinkle cheese mixture evenly over ground turkey followed by the spinach. Roll up jelly roll-style, starting from the short end, by lifting wax paper and removing the paper as you roll. Seal ends well. Place seam-side down in prepared baking dish.
• Bake 45 minutes. Remove from oven, brush the sauce over roll, and return to oven 10 to 15 minutes, or until no pink remains. Remove from oven and allow to stand 10 minutes. Slice into 16 slices and serve.

Steps:

• Cook pasta rectangles in well-salted boiling water for about 6 minutes to soften, then drain, arrange in one layer on parchment and cover with towel
• Preheat broiler, with rack at center
• Wring all liquid out of the spinach in a kitchen towel
• In a medium skillet over medium heat, heat the EVOO, then add the garlic and zest and swirl
• Add the spinach, season with salt and black or red pepper, add a splash of chicken broth or water and heat through
• Remove from pan to a bowl
• Add chicken to spinach
• In a saucepot, melt butter over medium heat, whisk in flour to make a roux and add warm milk
• Thicken and season with salt, white pepper and nutmeg
• Keep warm while you assemble the cannelloni; if it gets too thick, add a splash of stock to thin out
• Add ¾ cup or so of sauce to chicken and spinach and about the same amount of Parm, then combine
• Pile 1/3 cup of filling on one end of each pasta sheet, roll cannelloni and arrange in a casserole dish
• Top with sauce and dot each roll with about 2 tablespoons passata and the remaining Parm
• Listicle: Rachael Ray 9" x 13" Ceramic Baker Broil until brown and bubbly, garnish with chopped parsley and serve from the casserole dish