Tasty Eats by Erin: April 2016

We made these last week and they were tasty! They also made a number of leftovers so we ate them for lunch for a few days. And bonus both kids ate them! This was adapted from the beachbody recipe (original recipe below). I added extra ricotta and spinach and some spices.

I made them bland for the kids but for ours I spiced up the leftovers with extra garlic powder, onion powder, crushed red pepper, basil and oregano.

Ingredients:

1 box whole grain lasagna noodles - cooked according to box
1 pound ground turkey, cooked
1/2 onion, diced finely
3 cups fresh baby spinach
3 cups ricotta cheese
1/3 cup parmesan cheese
1 egg
3 cloves garlic
2 tsp oregano
2 tsp basil
2 tsp parsley
1 tsp onion powder
1/2 teaspoon salt
1 24 ounce jar pasta sauce (we use Victoria)
1 8 ounce ball fresh mozzarella plus one cheese stick

(This is reality! I ran out of cheese and had one "naked" roll! Cheese stick to the rescue!)

Made 16 roll ups, a serving size is 2.
In two rolls are 2 yellows, 1 red, 2/3 blue, 1/2 green, 1/2 purple)

Directions:

1. Preheat oven to 350F. Cook lasagna noodles according to package instructions. Blot off moisture and ensure they are mostly dry. (I did this part earlier in the day and then put the dried noodles, layered in a pan with parchment into the fridge).
2. Put ground turkey in a skillet, add salt and pepper and cook through.3. Mix ricotta cheese, spinach, parmesan cheese, egg, garlic, Italian seasoning, pepper, salt in bowl. Add in ground turkey. I couldn't find my parmesan so I added it later :)4. In a baking dish, place 1 cup of pasta sauce around the bottom of the dish. Spread evenly.
5. Spread cheese and turkey mixture on each piece of lasagna. Begin rolling one strip of lasagna at one end and roll all the way up (see photos). Place in baking dish seam side down. Continue until all noodles are filled and rolled.6. Top rolls with sauce and mozzarella cheese. Place aluminum foil over dish tightly and place in preheated oven. Bake for 40 minutes.

(dried noodles)