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

  Grated

  2 tbsp or 10g

• Organic, Cage-Free, Omega-3 Grade A Large Brown Eggs

  With DHA and Folic Acid - 365 Everyday Value

  1 egg or 50g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Mozzarella cheese

  Part skim milk

  ½ cup, diced or 66g

Directions

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 degrees 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 8x12-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.

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