Health, Fitness, Yoga, and Weightloss

Pasta Roll-ups with Turkey and Spinach

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Serves: 8
Hands-on time: 45 minutes
Total time: 1 hour, 30 minutes


  • 1 tsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 lb ground turkey breast
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 28-oz can whole tomatoes in juice
  • 1 tsp salt
  • 8 sheets dried high-protein or whole-wheat lasagna
  • 1 10-oz box frozen chopped spinach, thawed
  • 1 15-oz container nonfat ricotta cheese
  • 1 egg
  • 3/4 cup shredded reduced-fat mozzarella cheese


  1. In a large skillet, heat olive oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes and salt. Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.
  2. Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.
  3. Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl. Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined
  4. Spread 1 cup of cooked tomato sauce into bottom of a 9 x 10-inch casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella
  5. Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until roll-ups are browned and bubbly.




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