Clean Eating Pasta Roll-ups with Turkey and Spinach Recipe
This is great especially for a delicious different way to get rid of all that Thanksgiving leftover turkey from a few days ago.
1 tsp extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 lb turkey breast (rip it up into small pieces or grind it in food processor or you can buy ground turkey breast)
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 28-oz can whole tomatoes in juice
1 tsp salt
8 sheets dried high-protein or whole-wheat lasagna
1 10-oz box frozen chopped spinach, thawed
1 15-oz container nonfat ricotta cheese
3/4 cup shredded reduced-fat mozzarella cheese
In a large skillet, heat olive oil over medium.
Add onion and cook until softened, about 5 minutes.
Add garlic and cook another minute.
Turn heat to medium-high and add turkey, breaking it up with a spatula until heated if using leftover or til there’s no more pink in it if you’re using fresh ground turkey)
Stir in cinnamon and nutmeg, then add tomatoes and salt.
Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.
Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.
Preheat the oven to 400°F.
Squeeze all remaining moisture from thawed spinach and place in large bowl.
Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl.
Stir until combined
Spread 1 cup of cooked tomato sauce into bottom of a 9 x 10-inch casserole dish.
Lay a cooked lasagna noodle flat in front of you.
Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up.
Place the rolled pasta seam side down, into the casserole dish.
Repeat with remaining noodles.
Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella
Bake, covered with foil, for 20 minutes.
Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.
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