Foodie Fridays: Lasagna Rolls
Posted by Guest in Foodie Fridays
Hopefully everyone's still off enjoying the day, but I wanted to share with you a quick and easy recipe (I wish I could remember where it came from) that's great for the cold, snowy weekend that many of us are experiencing. I think these lasagna rolls are easier than regular lasagna and -- bonus -- they're easily portioned out. They pair wonderfully with a salad and a piece of crusty bread... and maybe a glass of wine if you're so inclined.

You can also double the recipe and make a second pan to give to a friend or to freeze for an easy dinner on another night. Enjoy!

Lasagna Rolls
6 lasagna noodles (whole wheat works great)
1 teaspoon olive oil
1/2 pound ground turkey breast
1 onion, chopped
1 yellow bell pepper, seeded and finely chopped
16 ounces marinara sauce, your own or pre-made
1/3 cup water
1 cup fat-free ricotta cheese
1/2 (10-ounce) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped fresh basil
2 tablespoons grated Parmesan cheese
1 large egg, lightly beaten
1/8 teaspoon ground nutmeg
1/2 cup shredded part-skim mozzarella cheese

Cook lasagna noodles according to package. Drain and rinse noodles, lay flat on wax paper.

Heat oil over medium-high heat. Add turkey, onion, and bell pepper. Cook, stirring frequently, until pan juices evaporate and turkey browns (about 10 minutes). Stir in marinara sauce and water; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened and flavors blend (about 5 minutes).

Preheat oven to 375. Meanwhile, combine ricotta, spinach, basil, Parmesan, egg, and nutmeg in medium bowl. Spread ricotta mixture over the length of each noodle and roll up from one short end.

Spread 1/2 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 for 30 minutes. Remove foil, sprinkle with mozzarella, bake until heated through and the top is golden (about 10 minutes).

Yield: 6 servings

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