6

Turkey and Spinach Lasagna Rolls

Total Time
55 min
Prep
15 min
Cook
40 min
Serves
6
Difficulty
Moderate
Unique cheese and spinach-stuffed lasagna bundles smothered in a turkey marinara sauce.
Ingredients

uncooked lasagna noodles

6 item(s)

olive oil

1 tsp

uncooked extra lean ground turkey breast

½ pound(s)

uncooked onion(s)

1 medium, chopped

uncooked bell pepper(s)

1 item(s), medium, yellow, seeded and finely chopped

home made marinara sauce

16 oz, refrigerated, fresh

water

cup(s)

fat-free ricotta cheese

1 cup(s)

chopped frozen spinach

5 oz, thawed and squeezed dry

basil

¼ cup(s), chopped fresh

grated Parmesan cheese

2 Tbsp

egg(s)

1 large, lightly beaten

ground nutmeg

tsp

shredded part-skim mozzarella cheese

½ cup(s)

Instructions

  1. Cook the lasagna noodles according to package directions. Drain and rinse the noodles and lay them flat on wax paper.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add the turkey, onion, and bell pepper and cook, stirring frequently, until all the pan juices evaporate and the turkey browns, about 10 minutes. Stir in the marinara sauce and water; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened and the flavors blend, about 5 minutes.
  3. Preheat the oven to 375°F. Meanwhile, combine the ricotta, spinach, basil, Parmesan, egg, and nutmeg in a medium bowl. Spread the ricotta mixture over the length of each noodle and roll up from one short end.
  4. Spread half of the turkey mixture in the bottom of an 8 x 12-inch baking dish. Add the rolls. Top with the remaining turkey mixture. Cover with foil and bake 30 minutes. Remove the foil and sprinkle with the mozzarella. Bake until heated through and the top is golden, about 10 minutes longer.
Notes
Easy to serve and bound to be a favorite with kids and adults alike. They also supply built-in portion control.

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