6 Servings 40 min Cook
6 Noodle Whole Wheat Lasagna Noodle
1 Tsp Olive Oil
16 Oz Ground Turkey
1/2 Onion Onions
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 2/3 Cup Pasta Sauce
1 Cup Water
1 Cup Ricotta Cheese
1/2 Package (10 oz) Spinach
1 0 Tbsp, chopped Basil
2 Tbsp Parmesan Cheese
1 Egg Organic, Cage-Free, Omega-3 Grade A Large Brown Eggs
0 Tsp Nutmeg
1/2 Cup, diced Mozzarella Cheese
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 degrees 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 8x12-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.