This dish is very simple to prepare and cook make PLUS it tastes great! A wonderful recipe when you've had a long day and need to cook something fast for the family. Bon Apetite!
1 lb lean ground turkey
1/4 cup chopped onion
1/4 cup minced garlic
1 (14 ounce) jar marinara
3/4 cup low-fat ricotta cheese
2 tablespoons grated parmesan cheese
2 teaspoons dried oregano
4 teaspoon chopped fresh basil
1 1/4 cups shredded mozzarella cheese
8-10 cooked lasagna noodles
1 box of chopped frozen spinach leaves, thawed
Directions
In a skillet, add the olive oil till it's heated, then toss in garlic and the onion till they are sweating. Add the ground turkey; cook over medium-high heat until turkey is no-longer pink; stir often and crumble turkey while cooking; drain well. Then add in 1/2 cup pasta sauce; stir to combine. Take skillet off of burner.
Spread 3 tablespoons pasta sauce in an ungreased 8-inch square glass baking pan. In a bowl, ricotta cheese, Parmesan cheese, oregano, basil, and 3/4 cup mozzarella; stir to mix. I also add a dash of nutmeg for a lil' extra spice and nuttiness.
Spread 1/4 of the ricotta mixture, spinach leaves, and beef mixture over each lasagna noodle. Beginning with the short side, loosely roll each noodle. Place seam side down in baking dish. Top rollups with remaining pasta sauce. Cover with aluminum foil. Bake at 350° for 30-40 minutes or until bubbly and heated through. Take off foil; sprinkle with remaining cheese. Bake 2-4 more minutes or until cheese is melted. Let rest for 5-10 minutes before serving.
