Cheesey Turkey Manicotti

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 large onion, diced
• 2 cups baby spinach
• 1 1/2 pounds turkey sausage, casings removed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 large cloves minced garlic
• 1 cup low sodium chicken stock
• 1/3 cup red wine
• 1/2 cup black olives, sliced and pitted
• 1 540 ml (18 fluid ounce) can Aylmer's Accents Tomatoes or other brand of low sodium stewed tomatoes
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cayenne pepper (optional, or decrease amount if you like your sauce less spicy)
• salt to taste
• 1/4 cup feta cheese
• 6 Oliveri lasagna sheets
• 2 cups mozzarella cheese
• 1/2 cup fresh grated parmesan

Instructions

1. Heat olive oil on medium high in a non stick pan and saute the turkey sausage, and onions, until the meat is cooked and begins to brown and stick to bottom of pan.
2. Add thyme, oregano, basil, and minced garlic. Stir well to incorporate.
3. Add chicken stock and stir well to get any brown bits off the bottom of the pan.
4. Add the wine. Bring to a boil and continue to simmer on medium heat until the stock and wine have almost completely reduced.
5. Add the olives, tomatoes, bay leaf, balsamic vinegar, salt to taste, and cayenne pepper if using. Bring to a good simmer then reduce heat to medium low. Cover and simmer 30 minutes.
6. Remove bay leaves, add 1/4 cup parmesan cheese and 1/4 cup feta cheese and stir to incorporate. Add spinach just until it wilts.
7. Rub a lasagna pan with olive oil and put a ladle full of sauce on the bottom of the pan.
8. Put a ladle or two into the center of each lasagna sheet and carefully roll. Place seam side down in lasagna pan.
9. Cover rolls with remaining sauce and shredded cheeses
10. Bake covered in a 350 oven for 30 minutes. Remove cover and bake until cheeses are golden and bubbly.
11. Let rest on countertop ten minutes before serving.

Buon appetito!!!!!!!!!!