There isn't much to say about this recipe. I have been making these for years but when I made it this time I tried to lighten it up a bit by using whole wheat lasagna noodles and lean ground turkey. I found that the whole wheat lasagna noodles are a little bit harder to work with so you might want to make extra.
For the pasta sauce I used my own recipe.
LASAGNA ROLL UPS
3 cups part skim ricotta cheese
2 tablespoon parmesan, reduced fat
12 oz lean ground turkey
1 1/2 cups low sodium mozzarella; shredded
1 teaspoon italian seasoning
1/2 cup onion; chopped
1 cup fresh spinach; chopped
2 cups pasta sauce My own recipe
1 clove garlic; minced
9 - 10 whole wheat lasagna noodles (you might want to make extra)
1 tablespoon smart balance oil
1/4 cup egg substitute
Preheat oven to 375°F
Cook noodles according to package. You make want to make a few extra because I found that the wheat noodles tend to break easier.
In a medium bowl mix together the ricotta, parmesan, egg substitute, 1 cup of the mozzarella and italian seasoning. Mix well and put aside.
In a large skillet heat the oil and saute the onions and garlic. Add the turkey and cook while breaking it up into very small crumbles. Add the chopped spinach and cook until the spinach is wilted and the turkey is cooked through. Remove from heat.
Spray a 2 1/2 quart shallow casserole dish with cooking spray.
Add 1 cup of sauce to the bottom of the pan.
Take one of the lasagna noodles and spread a layer of the ricotta cheese mixture down the entire noodle. Take about 1 1/2 Tbls of the turkey meat and sprinkle it evenly over the cheese layer and press it lightly into the cheese. Starting at one end roll up the lasagna noodle being careful to keep the cheese and meat from falling out the sides.
Place it seam side down in the casserole dish. Repeat this until you have filled all the noodles or until you run out of filler.
Pour the rest of the sauce over the top of the roll ups and sprinkle with the remaining 1/2 cup of cheese.
Bake in the oven for about 20 - 30 min. Remove from the oven and let sit about 10 minutes.
In a medium bowl mix together the ricotta, parmesan, egg substitute, 1 cup of the mozzarella and italian seasoning. Mix well and put aside.
In a large skillet heat the oil and saute the onions and garlic. Add the turkey and cook while breaking it up into very small crumbles. Add the chopped spinach and cook until the spinach is wilted and the turkey is cooked through. Remove from heat.
Spray a 2 1/2 quart shallow casserole dish with cooking spray.
Add 1 cup of sauce to the bottom of the pan.
Take one of the lasagna noodles and spread a layer of the ricotta cheese mixture down the entire noodle. Take about 1 1/2 Tbls of the turkey meat and sprinkle it evenly over the cheese layer and press it lightly into the cheese. Starting at one end roll up the lasagna noodle being careful to keep the cheese and meat from falling out the sides.
Place it seam side down in the casserole dish. Repeat this until you have filled all the noodles or until you run out of filler.
Pour the rest of the sauce over the top of the roll ups and sprinkle with the remaining 1/2 cup of cheese.
Bake in the oven for about 20 - 30 min. Remove from the oven and let sit about 10 minutes.
Posts
No comments:
Post a Comment