Turkey and spinach lasagna rolls
Uncooked lasagna noodles
Uncooked extra lean ground turkey breast
1 medium, chopped
Uncooked bell pepper(s)
1 item(s), medium, yellow, seeded and finely chopped
Store bought marinara sauce
16 oz, or home made
Part-skim ricotta cheese
Chopped frozen spinach
5 oz, thawed and squeezed dry
¼ cup(s), chopped fresh
Grated Parmesan cheese
1 large, lightly beaten
Shredded part-skim mozzarella cheese
- Cook the lasagna noodles according to package directions. Drain and rinse the noodles and lay them flat on wax paper.
- 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.
- 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.
- 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.
- Serving size: 1 roll