- 6 rippled lasagna noodles
- 1 pound lean ground turkey, 7% fat
- 1/2 cup chopped onion
- 1 can (15 ounces) low-sodium crushed tomatoes
- 1/2 cup low-sodium canned tomato sauce
- 1/2 teaspoon dried basil
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon minced garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Nonstick cooking spray
- 1/2 cup shredded, part-skim mozzarella cheese
- 1/2 cup chopped fresh parsley
Heat oven to 375°F. In a large pot, boil 4 quarts water over high heat, then add lasagna noodles, one at a time. Stir gently after adding last noodle, and boil 8–10 minutes. Noodles should be flexible but not overly soft. Drain noodles and immediately place on a baking sheet or cutting board in a single layer. In a large skillet over medium heat, cook ground turkey until cooked through, and break into crumbles. Add chopped onion and sauté until onions soften slightly. Add crushed tomatoes, tomato sauce, basil, oregano, garlic, black pepper, and red pepper flakes if desired. Stir and lower heat to simmer for 1–2 minutes. Spray a small baking dish (at least 9 inches square) with nonstick cooking spray. Handling each noodle separately, spoon about 1/4 cup of meat mixture along the length of the noodle, then roll up from one end. Place open-side down in the baking dish. Spoon remaining meat mixture evenly over the tops of the lasagna rolls. Sprinkle cheese evenly over the rolls, and bake 25 minutes or until cheese is lightly browned. Garnish with chopped parsley before serving.
Yield: 6 servings. Serving size: 1 roll.
Nutrition Facts Per Serving:
Calories: 197, Carbohydrates: 29 g, Protein: 9 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 43 mg, Sodium: 182 mg, Fiber: 3 g
Exchanges per serving: 2 starch, 1 medium-fat meat. Carbohydrate choices: 2.
This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.