- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 254.7
- Total Fat: 6.4 g
- Cholesterol: 74.4 mg
- Sodium: 857.9 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 1.2 g
- Protein: 27.4 g
Pasta Roll-ups with Turkey and Spinach from Clean Eating Magazine
1 tsp extra virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 lb extra-lean ground white turkey breast
3/4 tsp gound cinnamon
1/4 tsp ground nutmeg
1 28oz can whole tomatoes in juice
1 tsp sea salt
8 sheets dried high protein or whole-wheat lasagna noodles
1 10oz box frozen chopped spinach, thawed
1 15oz container low-fat ricotta cheese
3/4 cup shredded reduced-fat mozzarella cheese
1. Cook diced onions on medium heat with 1 tsp olive oil. Add garlic in next. Then put in ground turkey and cook till no sing of pink. Stir in cinnamon and nutmeg, then add tomatoes with juice and salt.
Reduce heat to medium low, and let simmer for 20 min. Stir occasionally to break the tomatoes into pieces.
2. Bring a large pot of water to boil. Cook pasta according to a box directions. Drain, rinse and allow to cool in a colander.
3. Preheat oven to 400 degree. Squeeze all remaining moisture from thawed spinach and place in a alarge bowl. Add ricotta cheese, egg and 1/4 cup of mozzarella chease to bowl. Stir until combined.
4. Spread 1 cup of cooked tomato sauce into bottom of a 9" x 10" casserole dish.
Now laay 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 rooled pasta, seam side down, into the casserol dish.
Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella cheese.
5. Bake, covered with foil for 20 min. Rmove foil and broil for 5 min or untill roll-ups are browned and bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user MOMMYY.
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I found this recipe in my Clean Eating cookbook and was happy to find it entered here already! DELICIOUS & easy way to make "lasagna" on a weeknight, with extra nutritional punch! I used homemade marinara sauce I made ahead of time, and did not boil the noodles all the way done- also added fennel. - 5/2/11