Turkey Spinach Lasagna Roll Ups

3605 days ago by | Category: Main Course, Recipes | 0 Comments

5 Mar

In an effort to make our family healthier this year, I’ve cooked with Turkey instead of ground beef or chicken. It’s pretty much turkey everything lately; turkey bacon, turkey sausage and now ground turkey. I recently came across three different recipes online for Turkey Lasagna. I took what I liked best from each one and came up with this recipe. I have to tell you, I was extremely pleased with this experiment. I’m not usually a scientist in the kitchen but so happy I went with my gut on this one.
Turkey & Spinach Lasagna Roll Ups
Turkey & Spinach Lasagna Roll Ups

  • 8 lasagna noodles, cooked
  • 1 tsp olive oil
  • 1 pound ground turkey breast
  • 1 medium uncooked onion(s), chopped
  • 1 green bell pepper, seeded and finely chopped
  • 32 oz Contadina tomato sauce (i like to use Tomato Sauce with Italian Herbs)
  • 1/4 cup water
  • 1 cup fat-free ricotta cheese
  • 12 oz chopped frozen spinach, thawed and squeezed dry
  • 1 1/2 tsp of dried basil
  • 2 Tbsp grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/8 tsp ground nutmeg
  • Salt and pepper
  • 1/2 cup(s) shredded part-skim mozzarella cheese

1. Preheat oven to 375

2. Cook the lasagna noodles according to package directions. Drain and lay them flat on wax paper. Make sure noodles are dry before rolling with mixture that you will create shortly.

3. Heat oil in a large non-stick 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.

4. Stir in the tomato sauce and water; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened and the flavors blend, about 5 minutes.

5. Once finished, spread half of the turkey mixture in the bottom of an 8 x 12-inch baking dish

6. Meanwhile, combine the ricotta, spinach, basil, Parmesan, egg, and nutmeg in a medium bowl. Sprinkle with salt and pepper if you would like. Spread the ricotta mixture evenly over the length of each noodle and roll up from one short end.

7. Place the rolls seam side down on top of the turkey mixture. Cover with the remaining turkey mixture.

8. Cover with foil and bake 30 minutes.

9. Remove the foil and sprinkle with the mozzarella.

10. Bake until heated through and the top is golden, about 10 minutes longer.

(Note: I forgot to pick up an onion so I used 1 Tbsp of Tastefully Simple Onion Onion mix and added it to my ground turkey while browning and you couldn’t even tell I forgot it. Actually it might have even tasted better because of that).

Weight Watchers PointsPlus Value Per Serving: 7pts

Serves: 8 (1 serving = 1 lasagna roll)

Finished Turkey Spinach Lasagna Roll

Share your thoughts on this recipe below and let me know if you made any adjustments or how you liked it. We’d love to hear from you and check back often for new recipes.

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