Lasagna noodles rolled with a turkey, ricotta, and spinach filling, baked in marinara and cheese. These portion-friendly rolls are fun to serve, easy to freeze, and bursting with comforting Italian flavor.
Ingredients:
4 lasagna noodles
6 ounces ground lean turkey 1 small onion, chopped
1 cup chopped fresh broccoli 1/4 cup water
1 cup reduced-fat ricotta cheese 1 egg, beaten
1 tablespoon fat-free milk
1 1/2 teaspoons minced fresh thyme
1/4 teaspoon salt
2 cups meatless spaghetti sauce, divided
1/4 cup shredded parmesan cheese
Directions:
Cook the noodles according to package directions; rinse and drain. In a nonstick skillet, cook the turkey and onion over medium heat until turkey is no longer pink. Meanwhile, in a small saucepan, bring broccoli and water to a boil. Reduce heat; cover and simmer for 5 minutes or until crisp-tender; drain.
Add the broccoli, ricotta, egg, milk, thyme and salt to the turkey mixture. Spread over each noodle; drizzle each with 1/4 cup spaghetti sauce. Carefully roll up jelly-roll style. Place seam side down in an 8-in. square baking dish coated with nonstick cooking spray. Drizzle with remaining spaghetti sauce. Cover and bake at 375 degrees F for 45-50 minutes or until heated through. Sprinkle with Parmesan cheese.
