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

  Raw

  ½ medium or 55g

• 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 olive oil in a large nonstick skillet over medium-high heat. Add ground turkey, chopped onion, and chopped red bell pepper. Cook, stirring frequently, until the juices evaporate and the turkey browns, about 10 minutes. Stir in the pasta 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 cheese, spinach, basil, Parmesan cheese, egg, and nutmeg. Spread the ricotta mixture over each lasagna 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 lasagna rolls and top with the remaining turkey mixture. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle with mozzarella cheese, and bake until heated through and golden on top, about 10 minutes longer.

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