TURKEY SPINACH LASAGNA ROLLS RECIPES

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TURKEY AND SPINACH LASAGNA ROLLS | RECIPES | WW USA



Turkey and spinach lasagna rolls | Recipes | WW USA image

Cheese and spinach-stuffed lasagna bundles are smothered in a delicious turkey marinara sauce. They're easy to serve, provide built-in portion control, and are bound to be a favorite with kids and adults alike. Keep it simple and serve with fresh vegetable sticks or try an arugula, tomato, and shaved parmesan salad. They also go really well with Italian grilled veggies like eggplant, zucchini and peppers.

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 14

6 item(s) Uncooked lasagna noodles
1 tsp Olive oil
0.5 pound(s) Uncooked extra lean ground turkey breast
1 medium Uncooked onion(s) chopped
1 item(s), medium Uncooked bell pepper(s) yellow, seeded and finely chopped
16 oz Store-bought marinara sauce or home made
0.333 cup(s) Water
1 cup(s) Part-skim ricotta cheese
5 oz Chopped frozen spinach thawed and squeezed dry
0.25 cup(s) Basil chopped fresh
2 Tbsp Grated Parmesan cheese
1 large egg(s) Egg(s) lightly beaten
0.125 tsp Ground nutmeg
0.5 cup(s) Shredded part-skim mozzarella cheese

Steps:

  • Cook the lasagna noodles according to package directions. Drain and rinse the noodles and lay them flat on wax paper.
  • Heat oil in a large nonstick 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. Stir in the marinara sauce and water; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened and the flavors blend, about 5 minutes.
  • Preheat the oven to 375°F. Meanwhile, combine the ricotta, spinach, basil, Parmesan, egg, and nutmeg in a medium bowl. Spread the ricotta mixture over the length of each noodle and roll up from one short end.
  • Spread half of the turkey mixture in the bottom of an 8 x 12-inch baking dish. Add the rolls. Top with the remaining turkey mixture. Cover with foil and bake 30 minutes. Remove the foil and sprinkle with the mozzarella. Bake until heated through and the top is golden, about 10 minutes longer.
  • Serving size: 1 roll

Nutrition Facts : Calories 184 kcal

MAKE-AHEAD CHEESY TURKEY SPINACH LASAGNA ROLL-UPS RECIPE ...



Make-Ahead Cheesy Turkey Spinach Lasagna Roll-Ups Recipe ... image

Keep these veggie- and lean turkey-loaded lasagna rolls in your freezer to make weeknight dinners both simple and spectacular.

Provided by Betty Crocker Kitchens

Total Time 120 minutes

Prep Time 50 minutes

Yield 16

Number Of Ingredients 13

16 uncooked lasagna noodles
1 tablespoon olive oil
1 package (20 oz) ground turkey
4 cloves garlic, chopped
1 tablespoon Italian seasoning
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
2 boxes (9 oz each) frozen spinach, thawed, squeezed to drain
1 cup shredded carrot, if desired
1 container (15 oz) whole milk ricotta cheese
2 eggs
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1/2 cup julienne-cut fresh basil leaves

Steps:

  • In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  • Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Add turkey, garlic and Italian seasoning; cook 5 to 6 minutes, stirring frequently, until turkey is no longer pink. Stir in 1 jar pasta sauce; heat to boiling. Reduce heat to low; cook 10 minutes, stirring occasionally. Transfer to medium bowl; cool 10 minutes.
  • In medium bowl, mix spinach, carrot, ricotta cheese and eggs.
  • Spread slightly less than 1/4 cup ricotta mixture evenly along center of each cooked lasagna noodle. Spread 1/4 cup turkey mixture over ricotta mixture, to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  • Place frozen rolls in two labeled 1-gallon airtight freezer bags. Freeze up to 3 months.
  • To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Divide remaining jar of pasta sauce between baking dishes, pouring over and down sides of roll-ups. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup mozzarella cheese; bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with basil.

Nutrition Facts : Calories 290 , CarbohydrateContent 27 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 490 mg, SugarContent 6 g, TransFatContent 0 g

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