Turkey and Spinach Lasagna Rolls
- Total Time
Unique cheese and spinach-stuffed lasagna bundles smothered in a turkey marinara sauce.
uncooked lasagna noodles6 item(s)
olive oil1 tsp
uncooked ground turkey breast½ pound(s)
uncooked onion(s)1 medium, chopped
uncooked bell pepper(s)1 item(s), medium, yellow, seeded and finely chopped
home made marinara sauce16 oz, refrigerated, fresh
fat-free ricotta cheese1 cup(s)
chopped frozen spinach5 oz, thawed and squeezed dry
basil¼ cup(s), chopped fresh
grated Parmesan cheese2 Tbsp
egg(s)1 large, lightly beaten
ground nutmeg⅛ tsp
shredded part-skim mozzarella cheese½ cup(s)
- 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.