Turkey and Spinach Roll Ups

Adapted from Clean Eating Magazine

I’m not sure the folks at Clean Eating would appreciate what I did to their recipe. But I think you will. It’s still relatively “clean” but I boosted the flavor a bit with some small tweaks. This is essentially the ingredients for lasagna, but presented in a unique way. My kids loved it.

  • 1 tablespoon olive oil
  • 1/2 small onion, chopped
  • 3 garlic cloves, minced
  • 1 lb. ground turkey breast
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1-28 oz. can whole plum tomatoes in juice
  • 2 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 8 sheets dried lasagna
  • 1-10 oz. package frozen chopped spinach, thawed and pressed dry
  • 1-15 oz. container part skim ricotta cheese
  • 1 large egg
  • 1 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • Crushed red pepper flakes (optional)
  • Preheat oven to 400 degrees F.
  • Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions. Drizzle a little oil in the water to prevent sticking. Drain and set aside.
  • In a large skillet, warm the oil over medium heat. Add the onion and cook until translucent and beginning to soften, about 5 minutes. Add the minced garlic and cook for another minute or two, until fragrant. Add the ground turkey meat, turn up the heat to medium-high and cook until the meat is no longer pink. Sprinkle meat with cinnamon, nutmeg, 1 1/2 teaspoons of salt and 1/2 teaspoon pepper. Add the tomatoes and their juice and reduce heat to low. Break up tomatoes with a spoon and make sure the mixture is well- blended. Let mixture simmer for 20 minutes.
  • In a bowl, combine spinach, ricotta, egg, 1/2 cup mozzarella, 1/4 cup Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix until well-blended.
  • In a glass baking dish, spread about a cup of the tomato turkey sauce on the bottom of the pan. Taking one lasagna noodle at a time, spread the ricotta mixture along the center of the pasta and roll it up. Place the roll seam side down in the baking dish. Continue until you have used all the lasagna noodles. Pour the remaining tomato sauce over the top of the dish, then top with the last 1/2 cup of the mozzarella cheese. Cover with foil and bake for 20 minutes. Turn broiler on, remove foil and allow dish to sit on middle rack of the oven with the broiler on for about 5 minutes. The cheese should be bubbly and slightly browned on top. Serve with crushed red pepper, if desired.
  • Quick Tips
  • 1. I made a few extra lasagna noodles and rolled those up with just mozzarella cheese in anticipation of my 2-year-old staging a spinach protest. He gobbled up two cheese-only roll ups (with plenty of the turkey tomato sauce) before moving on to one with spinach. By then, he knew he liked it and didn’t seem bothered by the spinach.
  • 2. If you can find ways to use less oil, cheese or salt and get decent flavor, let me know. The original recipe was written with less of each of these and it was lacking in the flavor department. If you stick to one serving (i.e. one roll), this meal is still relatively healthy even with the added oil, cheese and salt. The key – as is typically the case – is not to overeat.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 10 minute(s)

Number of servings (yield): 8

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