Lasagne Rollups, Turkey & Spinach

1/2 tsp Nutmeg, ground
2 tsp Lea & Perrins, Worcestershire Sauce
1/4 tsp Fresh Ground Black Pepper
16.0 oz Ground Turkey, Norbest Lean Traditional Grind
1/8th tsp red pepper flakes
2 tsp Italian Seasoning
1 med. sweet yellow onion, chopped
4 tsp Garlic, minced
8 Lasagne noodles
8. Slices Provolone Cheese - 1oz ea.
15 oz Ricotta Cheese, room temperature
6 tbsp Parmesan, Grated
1 can Pasta Sauce, Hunts Traditional 24 oz
10 oz Chopped Frozen Spinach, thawed & squeezed to remove water

Directions: 1.Put water on to boil for lasagna noodles. Preheat oven to 350 degrees Fahrenheit. 2.Sauté ground turkey, onion, Worcestershire, and all seasonings except nutmeg until meat is done and onion is soft. Cooking onions with the turkey will keep it from drying out, and flavor the meat. Mix in squeezed spinach. Parmesan, and nutmeg; Mix well. Stir Ricotta to soften, then thoroughly mix with meat and spinach. Spread evenly in skillet and using wooden spoon or spatula divide into 8 wedges for filling for each rollup. 3.Once water reaches a full boil reduce heat so it doesn't boil hard enough to break up pasta. Cook according to package directions, about 8 minutes. Drain; lay out on cookie sheet to prevent sticking to each other and tearing. 4.Spray bottom of 9x13 pan with non stick cooking spray. mix 1/3 cup sauce with 2/3 cup water and pour in bottom of pan. Tip pan around to evenly distribute thinned sauce. 5. Spread 1/8 of the filling on one noodle leaving bottom 1 ½ inches of noodle bare. Then roll/fold noodle over in about thirds so bare noodle rests on bottom. Press down to flatten slightly and even up filling. Lay two rows of four. 7.Top each rollup with remaining sauce Bake uncovered approximately 30 min. Remove from oven and top each rollup with one slice of Provolone. Return to oven until cheese is bubbly. Serving Size: Makes 8 rollups 1 serving each

Number of Servings: 8.0

Recipe submitted by SparkPeople user SEEKING_BALANCE.