For dinner on Wednesday, I made turkey lasagna roll-ups, a recipe that I adapted out of Clean Eating magazine. It turned out great! And like all lasagna, the leftovers tasted even better the next day. This recipe is low in fat and sodium and has lots of fiber and protein. Enjoy!

Ingredients::

• 1 tsp. extra-virgin olive oil
• 2 shallots, finely chopped
• 1 clove garlic, minced
• 1 lb ground turkey breast
• 3/4 tsp ground cinnamon
• 1/4 tsp pumpkin pie spice
• 1 28-oz can diced tomatoes in juice
• 2 tsp salt
• 8 sheets dried high-protein or whole-wheat lasagna
• 10-oz box fresh spinach, chopped in food processor
• 1 15-oz container non-fat ricotta cheese
• 1 egg
• 3/4 cup shredded reduced-fat mozzarella cheese

Ryan said this reminds him of some green jello dessert – ewwww…

Lay them in two rows of four – nice and cozy so they all become friends.

Directions::

1. In a large skillet, heat olive oil over medium heat. Add shallot 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 pumpkin pie spice, then add tomatoes and 1 tsp salt. Reduce heat to medium low, stir, cover and let simmer for 20 minutes, occasionally stirring.
2. Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.
3. Preheat the oven to 400°F. Place spinach in large bowl. Add ricotta cheese, 1 tsp salt, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined.
4. Spread 1 cup of cooked tomato sauce into bottom of a 9″ x 10″ casserole dish. Lay a cooked lasagna noodle 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.
5. Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.