Turkey and spinach lasagna rolls
7
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
Cheese and spinach-stuffed lasagna bundles are smothered in a delicious turkey marinara sauce. They're easy to serve, provide built-in portion control, and are bound to be a favorite with kids and adults alike. Keep it simple and serve with fresh vegetable sticks or try an arugula, tomato, and shaved parmesan salad. They also go really well with Italian grilled veggies like eggplant, zucchini and peppers.
Ingredients
Uncooked lasagna noodles
6 item(s)
Olive oil
1 tsp
Uncooked extra lean ground turkey breast
½ pound(s)
Onion
1 medium
Bell pepper
1 item(s), medium
Store-bought marinara sauce
16 oz
Water
⅓ cup(s)
Part skim ricotta cheese
1 cup(s)
Chopped frozen spinach
5 oz
Fresh basil
¼ cup(s)
Grated Parmesan cheese
2 Tbsp
Egg
1 large egg(s)
Ground nutmeg
⅛ 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.
5
Serving size: 1 roll
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