These Skinny Lasagna Rolls are filled with so many vegetables you won’t be able to notice.
Try these Skinny Lasagna Rolls to get more veggies in your daily diet.
It is very difficult for me to get a full 8 servings of vegetables every day. I am sure that I am not the only one who struggles with this. I really can’t stand the taste of vegetables to be quite honest with you. This issue dates all the way back to my childhood. Yep, I was that kid who’s mom had to trick and find clever ways to get me to eat my vegetables. The only thing she could do was to sprinkle a little sugar on top of my veggies, which was extremely counterproductive but effective at the same time.
I strongly believe that my mom’s tactic has subconsciously played into the reason it is so difficult for me to enjoy vegetables for the sake of enjoying vegetables. When I eat vegetables they are sweetened or they are saturated in animal fat so much that the nutrients have completely evaporated in thin air. Now that I am getting older this cannot continue. I have to really figure out a way to merge more nutrient-dense foods into my diet. This recipe gets me off to a great start.
Skinny Lasagna Rolls
- Total Time: 1 hour
- Yield: 12 1x
Description
Need more veggies in your diet? This recipe contains 7 servings of veggies and you won’t be able to tell with these Skinny Lasagna Roll Ups!
Ingredients
- 1 lb. ground turkey
- 1 lb. ground turkey sausage
- 8 oz. white mushrooms, diced
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 lb. Traditional Pasta Sauce
- 1 zucchini, finely chopped
- 1 yellow squash finely chopped
- 1/2 c. shredded carrots, finely chopped
- 1 tsp. salt
- 2 tsp. pepper
- 1 tbsp. Italian Seasoning
- 1/2 tbsp. Parsley flakes
- 2 tsp. Red Crushed Pepper Flakes
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1/4 c. Grated Parmesan Cheese
- 1 Box Whole Wheat Lasagna, cooked al dente
- 1 lb. Skim-Milk Ricotta Cheese
- 1/4 c. Grated Parmesan Cheese
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 12 oz. Frozen Chopped Spinach, thawed and drained
- 12 oz. Fresh Mozzarella, shredded
Instructions
- Once the lasagna noodles are cooked, drain the water and reserve 1/2 cup pasta water. Return the noodles back to the pot and pour the reserve water inside the pot. Set aside.
- In a large saute pan on medium-high heat, begin to cook the ground turkey and ground turkey sausage, 7-10 minutes. Once the meat has cooked, add the chopped mushrooms and onions and cook for another 5 minutes. Lastly, add the garlic, stir, and allow to cook for another minute.
- Pour in the pasta sauce and stir. Reduce heat to low to medium heat. Using a food chopper or some sort of chopper device, finely chop the zucchini, squash, and carrots. Add the veggies to the pasta sauce and stir. Season the sauce by adding the salt, pepper, Italian seasoning, parsley, red crushed pepper flakes, onion, and garlic powder. Finally added the Parmesan cheese.
- Preheat oven to 350 Degrees
- In a medium bowl, add the ricotta cheese, Parmesan cheese, salt, and pepper. Turn the spinach to a drainer and squeeze the excess moisture out of the spinach. Pour the spinach into the bowl with the ricotta cheese. Stir using a spoon.
- Using a 9X13 rectangle casserole dish and spoon some about half of the pasta sauce onto the bottom of the dish. Take one lasagna noodle and place flat on a surface. Take about a tablespoon and a half of the ricotta cheese mixture and spread onto the lasagna noodle from end to end. Roll the lasagna noodle and place on top of the sauce inside the dish. Repeat the process until all noodles are used. Spoon the remaining sauce on top and sprinkle with fresh mozzarella cheese and place inside oven for 20-25 minutes or until cheese is completely melted. Remove from oven and serve
- NOTE: If the sauce is too much for your liking you can freeze what you don’t use and save it for another meal.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: dinner
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