Turkey & Spinach Roll-ups

I ended up making dinner for my family tonight. My mom was gone for the weekend with my sister and my other sister and I decided to take care of dinner for her. I totally forgot to take a picture, but here is the picture from Clean Eating magazine's website. Tasty and totally worth the time!

Ingredients:

1 tsp EVOO

1 small onion, finely chopped

1 clove garlic, minced

1 lb ground turkey

3/4 tsp ground cinnamon

1/4 tsp nutmeg

1 28 oz can whole tomatoes with juice

1 tsp salt

8 pieces whole wheat lasagna

1 10 oz bag frozen spinach, thawed

1 15 oz tub of ricotta cheese

1 egg

3/4 c grated reduced-fat mozzarella

Directions:

In a large skillet, heat olive oil over medium heat. 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.

Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.

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.

Spread 1 cup of cooked tomato sauce into bottom of a 9" x 10" 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.

Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.