Try these delicious lasagna rollups for #mealprep for lunch or dinner and for portion control!
8 brown rice lasagna sheets (or whole wheat)
2/3 cup shredded reduced-fat mozzarella
Fresh chopped parsley
Coconut oil spray
1.25 pounds lean ground turkey (93 percent lean)
15 ounces unsalted tomato sauce
2 chopped Roma tomatoes
1/3 cup chopped red onion
3/4 cup chopped mushrooms (optional)
2 tablespoons oregano
1/2 tablespoon red pepper
1 tablespoon garlic (paste or minced)
Creamy spinach sauce:
1 egg white
1 cup 2 percent cottage cheese
1/2 cup part-skim ricotta cheese
1.25 cup chopped spinach
1/3 cup chopped basil
Let's get Cooking...
Set oven to 375F.
Boil whole wheat or brown rice lasagna sheets according to the instructions given on the package. **Be very careful not to overcook them. You want them to be soft, yet firm so they will hold once you roll them.** When they are finished cooking, rinse them under cold water and place them on parchment paper.
In a bowl, mix together the ingredients for the creamy spinach sauce and set aside in the refrigerator.
Spray a skillet with coconut oil and set on medium high heat. Sauté red onions and mushrooms with garlic. Cook until the onion has browned and turned clear.
Add the lean ground turkey and cook. Chop the turkey with a wooden spatula as it cooks in order to break it up and make it as fine as possible.
Add the seasonings, oregano and red pepper, and stir and chop.
When the turkey is about 90 percent cooked, pour in the tomato sauce and chopped tomatoes. Continue stirring until the meat is completely cooked. Season to taste with sea salt and pepper.
Evenly spread about 2 to 3 tablespoons of the creamy spinach mixture on one of the lasagna sheets. Then, add about 2 - 3 tablespoons of the marinara. Roll it up and place it in a baking dish.
Pour the remaining marinara over the lasagna rolls, then sprinkle the mozzarella on top.
Cover the pan with aluminum foil, then bake in the oven for about 30 minutes.