- 1 tsp evoo
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1lb lean ground turkey
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 28 oz can whole tomatoes in juice
- 1 tsp salt
- 8 sheets whole-wheat lasagna (you can use rice lasagna if your going gluten free)
- 10 oz frozen spinach
- 15 oz low-fat or non-fat ricotta cheese
- 1 egg
- 3/4 cup shredded low-fat mozerella
2) Next I added the extra lean ground turkey, cooking it until browned. Then came the cinnamon and the nutmeg, which I mixed all up in the meat and onion mixture. After that came the tomatoes and salt. Cover and let this simmer for 20 minutes (I actually put on a timer for this part), stirring occasionally.
3) While this was simmering I boiled the lasagna "sheets". The recipe calls for 8 so I did 10 on account of the fact that at least a couple of mine always break.
4) In a bowl, I mixed the ricotta, thawed organic chopped spinach, egg (this time I had to run to the neighbor's house myself and beg for an egg, since my husband apparently used ALL the eggs yesterday for french toast and didnt tell me) and 1/4 cup of organic mozerella cheese. It was about here that I noticed that my sauce was starting to smell really nutmeggy and good (but not quite like normal sauce that you would use for lasagna).
5) Once everything was all finished, I began taking the pasta "sheets" and slopping them up with the cheese and spinach mixture and rolling them up.A word of warning: I got a little crazy with the amount of the mixture on the first few rolls, so the last couple werent quite as cheesy as they could have been.
6) I coated the bottom of my 8.5 x 11 baking dish with some of the sauce mixture and then placed the 8 rolls on top of that.
7) When the 8 rolls were in place, I dumped the rest of the sauce mix on top and then coated with more mozerella.
8) Cover with foil and place in your oven that you have pre-heated to 400. (Oops, guess I shoulda mentioned this before, but hey, I never claimed to be a food blogger!) Bake for 20 minutes. Remove foil and broil for 5 minutes or until browned and bubbly.
Here is where I would LOVE to share a picture of the finished product, but unfortunately, my computer has decided that I am not allowed to upload any more pictures of this meal for you to see it. (I swear theres nothing wrong with it and that it doesnt look horrendous, really, I cant upload for some reason!)