Lasagna Roll Ups
Lasagna was my favorite food for many years as a child. This was a fun way to reimagine it and improve the macro distribution for a healthier rendition.
Ingredients:
For The Sauce:
14 oz of diced tomatoes
1/4 c tomato paste
1/2 tablespoon dried basil
1/2 tablespoon Italian seasoning
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon rosemary
1 tablespoon minced garlic
1 small yellow onion
8 oz lean ground turkey
Other Ingredients:
1 package brown rice or chickpea lasagna noodles
2/3 cup cottage cheese
2/3 cup cream cheese (low fat or full fat)
1/4 cup nutritional yeast (optional but great for added protein, B vitamins, and cheesy flavor)
1/2 cup shredded mozzarella
Directions:
dice onion and add to a frying pan over medium heat
add minced garlic and cook until onions become translucent
add diced tomatoes, tomato paste, salt, pepper, rosemary, Italian seasoning and basil
cook until sauce boils and thickens. crush tomato chunks as they soften for a more consistent texture
In another pan, brown ground turkey
add cooked turkey to tomato sauce
boil a large pot of water and add noodles
cook until softened until malleable but not too soft. If they overcook, they will fall apart easily. Check them often as they cook
soften cream cheese in the microwave
add cottage cheese and nutritional yeast to cream cheese and fold together
drain noodles
one at a time, spread cream cheese mixture across the surface of a noodle and roll it
place in a 9x9 baking dish, repeat with the rest of the noodles or until your pan is full
pour pasta sauce over rolled noodles, sprinkle mozzarella over top
bake for 30-40 minutes or until cheese is melted and noodles are fully softened
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