So lately I’ve developed this really annoying habit. I’ll decide that I’m hungry, go over to the refrigerator, stare at it and catalog it’s plethora of contents, and determine that there is absolutely, with no exception, nothing to eat. No, I don’t want a sandwich. No, I’m quite sure that I’m not craving a burrito, soup, or chili. No, some pasta couldn’t possibly assuage my hunger. Nothing currently residing within my refrigerator, pantry, or heck, my entire apartment will suffice.
I will then shuffle around the apartment, grumbling about my lack of luck and snacks. I’ll whine about how I “never have anything to eat in this darn place” and “there was always something to eat when I lived with my parents.” This is usually the point where I give up and eat an apple. Or a cookie. Or 12 cookies. And dream about that time where I lived at home and the refrigerator/pantry was always full of things I wanted to eat and I didn’t have to leave my house to do laundry and there was a kitty.
And of course I never whined about having nothing to eat there. Right mom?
I was talking to my mom the other day and she mentioned lasagna roll-ups, and I thought, “why don’t I have those at my house?! That’s exactly what I’m craving!” Then like every other normal person, I immediately drove to the grocery store, bought supplies and whipped up a delicious batch of spinach, feta, turkey roll-ups.
Ha! If you believe that, you obviously don’t know me at all! That’d be too easy! No, I waited a week to make these, all the while whining about how I had nothing to eat and dreaming about lasagna roll-ups.
Don’t make my mistake. Make these now. And then freeze the leftovers in individual containers so you can rediscover them hiding in the back of your freezer when there’s “nothing to eat in this darn house!”
Spinach, Feta and Turkey Lasagna Roll-Ups
Serves five, with two roll-ups each
10 lasagna noodles, cooked
1 pound ground turkey, cooked and crumbled
15 ounces ricotta cheese
1/2 cup crumbled feta cheese
1/4 cup shredded Parmesan cheese, plus extra for sprinkling on top
1 egg, beaten
1 container frozen spinach, thawed and squeezed in cheesecloth or kitchen towels to remove the liquid
2 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon red pepper flakes
1 teaspoon cracked black pepper
1/2 teaspoon salt
Preheat oven to 350 degrees F and place rack in the middle.
In a medium bowl, mix together the ricotta, feta, Parmesan, egg, spinach, garlic, oregano, parsley, red pepper flakes, black pepper and salt until combined.
Spread a thin layer of marinara sauce in a 9 x 9 baking dish.
Place a lasagna noodle on your work surface and spread it with a heaping spoonful of the ricotta-spinach mixture. Then sprinkle a spoonful of ground turkey evenly on top of the ricotta-spinach mixture. Tightly roll the lasagna noodle away from you (see picture above) and place it in the baking dish, seam side down. Repeat until the dish is full. I was able to get in ten roll-ups.
When you have finished with all the noodles, or the pan is full, top with the remaining marinara sauce and sprinkle shredded Parmesan cheese on top.
Bake at 350 degrees F for 30 minutes.