Ingredients:
- 9 whole wheat or gluten-free lasagna noodles (or zucchini slices for a low-carb version)
- 1 lb lean ground turkey or chicken
- 1 cup low-fat ricotta cheese
- 1 ½ cups part-skim mozzarella cheese, shredded
- 1 egg (or egg substitute)
- 1 cup spinach, chopped
- 2 cups marinara sauce (look for one with no added sugar)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Directions:
- Prepare the noodles: Cook the lasagna noodles according to the package instructions. If using zucchini, slice lengthwise into thin strips and set aside.
- Make the filling: In a skillet, cook the ground turkey or chicken over medium heat until browned and fully cooked. Season with garlic powder, onion powder, oregano, salt, and pepper. Remove from heat and allow to cool slightly.
- In a bowl, combine the cooked ground turkey/chicken, ricotta cheese, mozzarella cheese, egg, and spinach. Mix everything together until well combined.
- Assemble the roll-ups: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Take one noodle or zucchini strip and spread a generous amount of the cheese and turkey filling on it. Roll it up tightly and place it in the baking dish. Repeat for all noodles.
- Top and bake: Once all the roll-ups are in the baking dish, pour the remaining marinara sauce over the top, and sprinkle with any leftover mozzarella cheese. Cover the dish with aluminum foil and bake for 25-30 minutes. For the last 5 minutes, uncover the foil to let the cheese on top get bubbly and golden.
- Serve and enjoy: Garnish with fresh basil or parsley, slice, and serve hot.
Tips:
- You can prepare these roll-ups in advance and store them in the fridge for up to 2 days before baking.
- Add extra veggies like mushrooms, bell peppers, or zucchini to boost the nutrition.
- For a creamier texture, mix a little bit of Greek yogurt into the ricotta cheese.
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