Instructions

1. Prepare the ingredients: Wash and pierce the sweet potato(es) with a fork and place it on a pan in the oven to bake.
2. While the sweet potato(es) are baking, start the water for the pasta. Add 6 lasagna noodles to the boiling water and cook it for 8 minutes, and drain it.
3. While the pasta is cooking, brown 1 pound of ground turkey with two cloves of chopped garlic. 
4. Shred the Parmesan cheese and set it aside.
5. Once the sweet potato(es) are cooked set them aside to cool
6. At this point you can make the sauce: melt 3 tablespoons butter in a saucepan with the garlic. Once the butter is melted, turn the heat to low and stir in  3 tablespoons of flour to form  a roux (a paste).
7. Gradually whisk in the 2 cups of milk by 1/2 cup increments at a time. Stir often, and once the sauce begins to thicken add more milk until it is gone.  Continue to stir until the sauce becomes thick. 
8. Stir in 1/4 cup freshly grated Parmesan cheese and turn the heat off.
9. Pre-heat the oven to 350
10. Make The Lasagna Rolls: Carefully slice the sweet potatoes in half, scoop out the pulp with a spoon and add it to the pan with the turkey.
11. Add the 1/ 2 cup of Greek yogurt and mix all of the ingredients together.
12. Arrange the cooked lasagna noodles on a piece of parchment or a board and add approximately 3 tablespoons of the filling to the top of each lasagna noodle. I like to make separate piles of the filling so that it’s easier to spread instead of one big one.
13. Using a spreading knife, spread the filling so that it covers about 3/4 of the noodle and roll it up.
14. Place 1/2 cup of the sauce in the bottom of an 8X8  baking dish and place the lasagna rolls on top of the sauce.
15. Pour the remaining sauce on top of the lasagna rolls, cover and  and bake at 350 for 30 minutes. Remove the cover and bake for 10 minutes longer.