I first made this tasty meal a few weeks ago (picture doesn't do it justice). Greg was out of town, so it was perfect, because he isn't a ground turkey fan. I'm sure you could subsitute another meat without a problem, but I wanted to try it with the turkey.
I ended up getting a ground turkey that had italian season added, and I think this was a great addition. Thinking about it now, it's probably not as clean as it could be because I'm not sure of what the actual seasoning is.
This ended up being a really good freezer meal. Since it was just me, I ended up having several extra rollups. I put them in individual containers to save for lunch on another day.
Here are the ingredients that you will need:
INGREDIENTS:
· 1 tsp extra-virgin olive oil
· 1 small onion, finely chopped
· 1 clove garlic, minced
· 1 lb ground turkey breast (try the Italian flavored turkey, it's probably not as "clean" but it's yummy)
· 3/4 red pepper
· 1 28-oz can whole tomatoes in juice (find the lowest sodium option possible, they're out there if you look)
· 1 tsp salt
· 8 high-protein or whole-wheat lasagna (it was a Friday, and I went with the standard white flour pasta I had in the pantry already)
· 1 10-oz box frozen chopped spinach, thawed (I used fresh, because it seems cleaner, and it worked great)
· 1 15-oz container nonfat ricotta cheese
· 1 egg
· 3/4 cup shredded reduced-fat mozzarella cheese
2 jalapenos (my meals are always spicy, but you can easily omit the jalapenos)
INSTRUCTIONS:
1. 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 ground turkey and jalapeño, breaking it up with a spatula until meat shows no sign of pink. Red pepper, 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.
2. Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander. (note to self, make extra noodles, because several end up ripping in the draining and drying process)
3. Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl or chop the fresh spinach. Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined
4. 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
5. Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.
Serve and Devour!!
XOXO,
*My nutrition facts are per the website that I find my receipe. Any of my noted changes obviously affect the nutrion content
Nutrients per serving: Calories: 234, Total Fat: 3 g, Sat. Fat: 0 g, Carbs: 27 g, Fiber: 5 g, Sugars: 7 g, Protein: 28 g, Sodium: 508 mg, Cholesterol: 76 mg
No comments:
Post a Comment