Lasagna is one of my favorite favorite foods. So comforting, so delicious…but, often, so fattening.
These lasagna rolls taste like they’re fattening, but they are totally Weight Watchers-friendly (makes sense…because this is a Weight Watchers recipe).
Limiting the meat and mozzarella to just the top and bottom, and instead stuffing the layers of lasagna with spinach and ricotta helps to keep the calories, fat and Points down on this dish. Yet, they provide enough meaty cheesy warm gooey goodness that you don’t feel like you’re eating light at all.
Jeff and our son Hunter made this, at my request, for dinner one weekend night, and it turned out perfect. The kids loved it, Hubby loved it, and my waistline loved it. Serve it with a green salad for a full satisfying (and healthy) meal.
- 6 item(s) dry lasagna noodles
- 1 tsp olive oil
- ½ pound(s) uncooked ground turkey breast
- 1 medium onion(s), chopped
- 1 item(s) bell pepper(s), yellow, seeded and finely chopped (medium)
- 16 oz marinara sauce, refrigerated, fresh
- ⅓ cup(s) water
- 1 cup(s) fat-free ricotta cheese
- 5 oz chopped frozen spinach, thawed and squeezed dry
- ¼ cup(s) basil, chopped fresh
- 2 Tbsp grated Parmesan cheese
- 1 large egg(s), lightly beaten
- ⅛ tsp ground nutmeg
- ½ cup(s) shredded part-skim mozzarella cheeses
- Cook the lasagna noodles according to package directions. Drain and rinse the noodles and lay them flat on wax paper.
- Heat oil in a large nonstick skillet over medium-high heat. Add the turkey, onion, and bell pepper and cook, stirring frequently, until all the pan juices evaporate and the turkey browns, about 10 minutes. Stir in the marinara sauce and water; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened and the flavors blend, about 5 minutes.
- Preheat the oven to 375°F. Meanwhile, combine the ricotta, spinach, basil, Parmesan, egg, and nutmeg in a medium bowl. Spread the ricotta mixture over the length of each noodle and roll up from one short end.
- Spread half of the turkey mixture in the bottom of an 8 x 12-inch baking dish. Add the rolls. Top with the remaining turkey mixture. Cover with foil and bake 30 minutes. Remove the foil and sprinkle with the mozzarella. Bake until heated through and the top is golden, about 10 minutes longer.