Turkey and Spinach Lasagna Rolls

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• 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

  2 cup or 514g

• Water

  Plain, clean water

  1 cup or 237g

• Ricotta cheese

  Part skim milk

  1 cup or 246g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 cup or 156g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Mozzarella cheese

  Part skim milk

  2 oz or 57g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Bring a large pot of salted water to a boil and cook the lasagna noodles until just tender. Drain, rinse with cool water, and lay flat on parchment or wax paper to prevent sticking.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the turkey, onion, and red bell pepper; cook, breaking up the meat, until the turkey is browned and most liquid has evaporated, about 8–10 minutes.
3. Stir in the pasta sauce and water, bring to a boil, then reduce to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat.
4. Preheat the oven to 375°F. Thaw the spinach (if frozen) and squeeze it very dry.
5. In a bowl, combine ricotta, spinach, basil, Parmesan, egg, and nutmeg until smooth. Spread a thin, even layer of the ricotta mixture over each noodle, then roll up from a short end.
6. Spread half of the turkey sauce mixture in the bottom of an 8×12-inch baking dish. Nestle in the lasagna rolls, top with the remaining sauce, and cover tightly with foil. Bake for 30 minutes.
7. Uncover, sprinkle with mozzarella, and bake until the cheese is melted and the dish is bubbling and lightly golden, about 10 minutes more. Rest 5 minutes before serving.