Recipe(tried): Turkey Cannelloni

I know this is too late for our Canadian Thanksgiving but maybe you'll try this one at Christmas! I have made it the last two holidays and it is tastey...it even freezes well for a mid winter turkey meal!

From The Canadian Living Christmas Book

Turkey Cannelloni

INGREDIENTS:
1 300g pkg lasagne noodles

Filling...
1 Tbsp oil
1/2 cup finely chopped onion
1 10oz pkg fresh spinach trimmed(I used a pkg of frozen)
3/4 lb ricotta cheese (I used low fat cottage cheese 500g)
1/4 cup parmesan cheese
2 eggs, beaten
1 tsp dried basil
3/4 tsp salt
pepper to taste
3 cups finely chopped cooked turkey

Tomato Sauce...
1Tbsp oil
1 onion finely chopped
1 clove garlic, minced (I use much more)
1 14oz can tomato sauce
1 tsp oregano
1/2 tsp each sugar, salt, fennel seeds
pepper to taste

Cream Sauce...
1/4 cup butter
1/4 cup all-purpose flour
1 cup turkey stock (or chicken if you already have it on hand)
1 cup milk
1/3 cup parmesan cheese
salt & pepper to taste

DIRESCTIONS:

Filling:
*heat oil in pan add onions, cook until soft, stir occassionally set aside.
*rinse (or drain) spinach, if using fresh cook it for 3-5 minutes, drain, cool and chop to make about 1/2 cup.
*in large bowl, beat together ricotta, parmesan, eggs, basil, salt, pepper; then stir in turkey, cooked onions and spinach. Set aside.

Tomato Sauce:
*heat oil over medium heat cook onion and garlic until tender.
*stir in tomato sauce, oregano, sugar, salt, fennel seeds and pepper; simmer for 15-20 minutes until thickened slightly. Set aside.

Cream Sauce:
*melt butter over med. heat; wisk in flour and cook, stirring for 2 minutes
*pour in stock and milk stir constantly for 3 minutes or until thickened.
*remove from heat stir in parmesan, salt and pepper. Set aside.

*cook noodles until tender but firm.
*drain and rinse
*cut into 5" lenghts.
*arrange flat on damp paper towel.

ASSEMBLY:
*in a well grease 9X13" pan, spread all but 1/2 cup of the tomato sauce
*along one short end of the lasagna noodle, spread about 1/4 cup of the filling.
*roll up jelly roll style, place seam down, in the tomato sauce in the dish. Repeat with remaining filling to make 12 - 14 cannelloni.
*once all cannelloni are arranged in the pan, pour the cream sauce over top (in the middle); then drizzle reserved tomato sauce over the middle of the cream sauce.
***cannelloni can be made to this point then covered and refridgerated for up to 1 day (or put in the freezer)

BAKING:
*uncovered at 350 F for 40-50 minutes or until sauce is bubbly.
*serves 6-7 depending on how many cannelloni you made; this is great with a salade and garlic bread!
ENJOY!