Make a hearty batch of lasagna rolls for your loved ones utilizing whole-grain noodles, fat-free floor turkey breast, and low-fat mozzarella cheese. Serve with a aspect dish of steamed greens or a tossed salad for a wholesome, filling meal.
- 12 lengthy whole-grain lasagna noodles
- 6 ounces floor turkey breast (skinless chicken, additional lean)
- 10 ounces frozen chopped spinach, thawed and drained
- 1/4 teaspoon pink pepper flakes
- 1 cup low-fat ricotta cheese
- 2 cups marinara sauce
- 3/4 cup shredded low-fat mozzarella cheese
1. Deliver a big pot of water to a boil. Add lasagna noodles and comply with cooking directions on bundle. Drain water and let noodles cool. As soon as cool sufficient to the touch, place every noodle flat and reduce in half crosswise.
2. Whereas the pasta cooks, brown the bottom turkey in a big nonstick sauté pan over medium warmth till cooked completely. Drain any liquid, then add spinach and pink pepper flakes to the cooked floor turkey. Warmth till the spinach is warmed.
3. Take away turkey and spinach combination from warmth and let cool barely. Place in a mixing bowl, add the ricotta cheese, and blend completely.
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4. Preheat oven to 400 levels. Unfold ½ cup of marinara sauce on the underside of a 13×9″ baking dish. Add 1 tablespoon of combination onto every lasagna noodle at one finish, then roll into a decent bundle. Place every roll into the baking dish.
5. High the lasagna rolls with the remaining 1-½ cups marinara sauce; sprinkle with the mozzarella cheese.
6. Cowl with foil and bake quarter-hour. Take away foil and bake for an additional 10 minutes, till the cheese and sauce are effervescent.
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