Turkey Lasagna Rolls With Chive-Cream Sauce

Preheat the oven to 350 degrees F.

Cook the lasagna noodles as directed on the package. Drain well, rinse with cold water, and drain again.

Cut each noodle in half crosswise and set aside.

In a medium mixing bowl, beat the cream cheese on medium speed for 30 seconds with an electric mixer. With the mixer running, slowly add the milk and beat until smooth.

Stir the Romano cheese and chives in by hand.

In another bowl, combine 1/2 cup of the cream cheese sauce, the turkey, broccoli, roasted red peppers, and black pepper, and mix just until combined.

Place the noodles on a work surface. Place about 1/4 cup of the turkey filling at one end of each noodle. Roll up the noodles around the turkey filling.

Arrange the noodles seam side down in a 3-quart baking dish.

Spoon the marinara sauce evenly over the rolls. Spread the remaining cream cheese sauce over the marinara sauce.

Cover the baking dish with foil. Bake the lasagna rolls at 350 degrees F for 35-40 minutes or until heated through.

Let the turkey lasagna rolls stand for 5-10 minutes before serving.