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Pasta Roll-Ups with Turkey and Spinach
Nb persons: 8
Yield:
Preparation time: 45 minutes
Total time: 1.5 Hours
Source: Clean Eating
| INGREDIENTS: | |
| 1 tsp. | extra-virgin olive oil |
| 1 small | onion, finely chopped |
| 1 clove | garlic, minced |
| 1 lb | ground turkey breast |
| 3/4 tsp | ground cinnamon |
| 1/4 tsp | ground nutmeg |
| 1 28-oz can | whole tomatoes in juice |
| 1 tsp | salt |
| 8 sheets | dried high-protein or whole-wheat lasagna |
| 1 10-oz box | frozen chopped spinach, thawed |
| 1 15-oz container | non-fat ricotta cheese |
| 1 | egg |
| 3/4 cup | shredded reduced-fat mozzarella cheese |
INSTRUCTIONS:
In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes and salt. Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.
Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.
Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl. Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined.
Spread 1 cup of cooked tomato sauce into bottom of a 9" x 10" casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella.
Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.
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