Lasagna Rolls

I got this recipe from Good Things Utah. It is delicious, but it takes forever to make, so I doubt I'll be making it often.

Ingredients:
18 lasagna noodles (about 1 pkg), cooked al dente
1 (16 oz.) jar Alfredo sauce
1 (16 oz.) jar Spaghetti sauce
1 packet creamy pesto sauce, prepared with all milk
1/2 cup Parmesan cheese

Filling Ingredients:
1 lb. ground turkey
1/2 large onion, diced
4 slices bacon, chopped
1 (2 lb.) container Ricotta cheese
1/2 box frozen chopped spinach, thawed, squeezed dry
Heaping 1/4 cup sun-dried tomatoes, chopped
1 1/2 cups grated cheese (Mozzarella or Italian blend)
1 large egg, lightly beaten
salt and pepper
garlic powder
Italian seasoning
ground nutmeg

Cook lasagna noodles until al dente. Do not overcook.

Combine chopped bacon and onion in a skillet over medium heat. Saute until onions are translucent. Drain bacon grease.

Add ground turkey to the bacon and onion. Season with salt and pepper to taste, 1/2 tsp. garlic powder, 1/4 tsp. nutmeg, and 1 tsp. Italian seasoning, or to taste. Cook through, and drain any grease

Place meat/onion mixture in large bowl along with remaining filling ingredients. Season with 1/4 tsp. garlic powder, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1/2 tsp. Italian seasoning. Combine thoroughly.

Spoon 1/3 cup filling along entire noodle then roll up. Continue with remaining noodles.

Spread 1/2 the jar of Alfredo sauce on the bottom of a 9 x 13 inch baking pan. Place lasagna rolls, seam side down in the pan. Pour remaining Alfredo sauce, then marinara and finally the pesto sauce atop rolls. Sprinkle with Parmesan cheese.

Bake at 400 degrees for about 20 minutes or until parmesan is golden and lasagna rolls are cooked through.