Spork and Skewer

Lasagna is one of my all-time favorite foods. When I go to an Italian restaurant, there is a very good chance I will order the lasagna. The gooey cheese between the layers of noodles and meat or veggies, is just comforting. My mom taught me the roll-up method. This method greatly reduces the "fussy factor" that is often involved in assembling a lasagna. You will also end-up with perfectly portioned servings. You only need one noodle per serving, so when you couple that with my use of nonfat ricotta and lean turkey, this is a fairly figure-friendly meal. Cook this up for dinner tonight, or pack it up to share with a neighbor or relative. Everyone will love it. Enjoy!

Printable Recipe 



























Turkey and Spinach Lasagna Roll-Ups
I used fresh spinach, but frozen would certainly work. Use whatever you have on hand.

You will need:
8 cooked lasagna noodles
2 tablespoons olive oil1 clove of garlic, minced
1/2 large onion, diced
1/2 teaspoon red pepper flakes1 lb. ground turkey
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic and herb seasoning
8 oz can tomato sauce
12 oz can diced tomatoes
1 can water
2 cups fat free ricotta cheese
2 tablespoons basil pesto
1 egg
2 cups chopped fresh spinach
1 1/2 cups shredded mozzarella cheese



Preheat oven to 375 degrees. Then, prepare the  meat sauce. First, place oil in a large pan over medium high. Add the garlic and onion. Saute for 2-3 minutes.





Add red pepper flakes. Continue to saute until veggies are tender.







Add turkey and remaining seasonings. Cook until browned.







Add the tomato sauce.







And the diced tomatoes, along with a can of water. Turn heat down to a simmer. Cook this for about ten minutes, or until some of the liquid has evaporated. Taste for seasoning.


Meanwhile, prepare filling. Begin by chopping the spinach.







Then, in a small bowl, combine ricotta...







...pesto...







...and egg. Stir to combine.







Add the chopped spinach, and thoroughly combine.







Time to assemble. Spread 1/3 of your meat sauce on the bottom of a 9 X 13 pan. This will prevent your noodles from sticking.






Lay-out one noodle at a time, and spread it with 2 tablespoons of  your cheese filling.







Fold the noodle in thirds, and lay it seam-side down in the pan.






Continue with remaining noodles.







Spread remaining meat sauce over noodles.







Top with cheese.







Cover with foil, and bake for 30 minutes. Remove foil for last 5 minutes of baking.







This is perfect with salad and bread. Dinner is served!