Turkey and Spinach Lasagna Rolls

Ingredients

• Whole Wheat Lasagna Noodle

  6 noodle or 600g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Onions

  Sweet, raw

  ½ onion or 166g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 ⅔ cup or 428g

• Water

  Plain, clean water

  1 cup or 237g

• Ricotta cheese

  Part skim milk

  1 cup or 246g

• Spinach

  Frozen, chopped or leaf, unprepared

  ½ package (10 oz) or 142g

• Basil

  Fresh

  2 ¼ tbsp, chopped or 6g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Mozzarella cheese

  Part skim milk

  ½ cup, diced or 66g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Cook the lasagna noodles according to package instructions. Drain, rinse, and lay them flat on wax paper.
2. Heat oil in a large nonstick skillet over medium-high heat. Add turkey, onion, and bell pepper; cook, stirring frequently, until juices evaporate and turkey browns, about 10 minutes. Stir in marinara sauce and water; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened, about 5 minutes.
3. Preheat the oven to 375°F. In a medium bowl, combine ricotta, spinach, basil, Parmesan, egg, and nutmeg. Spread the ricotta mixture over each noodle and roll up from one short end.
4. Spread half of the turkey mixture in the bottom of an 8x12-inch baking dish. Add the rolls and top with remaining turkey mixture. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with mozzarella, and bake until heated through and golden on top, about 10 minutes longer.

Similar Foods

• Cheesy Spinach and Mushroom Lasagna Rolls
• Turkey, Goat Cheese, and Avocado Rolls
• Spinach and Turkey Wrap
• Turkey and Spinach Omelet
• Spinach and Feta Turkey Burgers
• Cottage Cheese and Spinach Turkey Burgers