Or what I really want to call, the I-don't-have-enough-of-any-one-ingredient lasagna. Here's the story, I had a pot of homemade sauce I made a full days ago. Normally we go to town and just have pasta for like 4-5 days in a row. The Little Guy and I stick with varying shapes of whole grain and the Husband to his boring old non-whole grain rigatoni. The only pasta shape he eats besides spaghetti.
There was only one problem, I ran out of rigatoni! Such a catastrophe in the husband's eyes but for me... and invitation to get creative! 🙂
A few weeks ago I FINALLY found found whole wheat lasagna noodles at my local grocery story...
I peered in my fridge and found and open container of part-skim ricotta, some shredded mozzarella cheese and half a bag of fresh spinach. I also had 8 oz of ground turkey leftover after making my turkey meatballs (which I started adding ground flax too... fabulous!)
I didn't quite have enough of each ingredient to make traditional lasagna so I decided to get creative and stretch what I did. Here's what I came up with..
- 1 8oz package of whole wheat lasagna noodles
- 7 oz part skim ricotta (wish I had fat free - it would have been just as good)
- 8oz lean ground turkey breast
- 3 cloves of garlic minced
- About 2 cups fresh spinach chopped
- 3 oz (84g) of shredded mozzarella (separated)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- Kosher Salt and Pepper to taste
- At least 2 cups of red tomato sauce (more for topping) I used my homemade
- dried parsley for garnish
Preheat the oven to 350 degrees.
Cook the noodles according to the package. I boiled mine for about 8-9 minutes. You don't want them too mushy.
Brown the turkey with the minced garlic. Cook until you see no more pink. Set aside to cool a bit.
Chop the fresh spinach so there are no stringy pieces once cooked. I used the rest of my bag which was just about 2 cups...
Mix the spinach with the ricotta, 2 oz of the mozzarella, onion powder, garlic powder and oregano. Add the browned ground turkey and a pinch of salt and pepper. This is what it should look like.
By this time your noodles should be done. Rinse them under cool water and drape them over the side of the pot or a drying rack so they don't stick together.
Spread about a cup of sauce on the bottom of a casserole dish. Lay out one lasagna noodle, smear with the cheese/spinach mixture.
This is what my roll-up station looked like. Notice the light. It's the only way I can take pictures after the sun goes down. 🙁
Roll the noodle and lay in the casserole dish with the seam down.
My 8 oz package had 9 noodles. One was, of course, broken, which I saved for Little Man in case he wouldn't eat a roll-up.
Top the lasagna roll-ups with the remaining sauce, remaining 1oz of mozzarella and a bit of dried parsley.
Bake uncovered for 20 minute if you like the crispy noodle bits like I do. Cover with aluminum foil if you don't. 🙂
Serve with a bit of extra sauce and a side salad. It was a wonderful meal!
The husband wasn't showering me with compliments BUT he devoured 2 roll-ups. No faces. No picking. It made me smile. 🙂 the little man tried a bite but I think the shape intimidated him too much. He stuck with the cut up extra noodle and a ton of turkey meatballs. Still a success in my book. 🙂
I'm counting each roll-up as a serving but of course it will depend on what you pair it with. 2 make a great meal!
|Servings||Amt per Serving|
|8||1 lasagna roll-up|
|210||4g||4g||old: 4||new: 5|