We don’t eat much pasta anymore since David’s gluten free, but I did give this recipe a try using gluten free lasagna noodles. It was a keeper.
- 4 lasagna noodles (1)
- 6 ounces lean ground turkey (2)
- 1 small onion, chopped (3)
- 1 cup chopped fresh broccoli (4)
- ¼ cup water
- 1 cup (8 ounces) ricotta cheese (5)
- 1 egg, beaten
- 1 tablespoon milk
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- 2 cups meatless spaghetti sauce, divided (6)
- ¼ cup shredded Parmesan cheese
Cook the noodles according to package directions; rinse and drain.
In a nonstick skillet, cook the turkey and onions over medium heat until turkey is no longer pink. Meanwhile, in a small saucepan, bring broccoli and water to a boil. Reduce heat; cover and simmer for 5 minutes or until crisp-tender; drain.
Add the broccoli, ricotta, egg, milk, thyme and salt to the turkey mixture. Spread over each noodle; drizzle each with ¼ cup spaghetti sauce. Carefully roll up jelly-roll style. (7) Place seam side down in an 8-inch square baking dish coated with non-stick cooking spray. Drizzle with remaining spaghetti sauce.
Cover and bake at 375 for 45 to 50 minutes or until heated through. Sprinkle with parmesan cheese. (8)
(1) I used gluten free lasagna noodles.
(2) I doubled the recipe and used 16 ounces of ground turkey.
(3) I omitted the onion because of the low FODMAP diet.
(4) I used frozen broccoli.
(5) I did not double the ricotta cheese.
(6) Most spaghetti sauce doesn’t adhere to the low FODMAP diet so I used a recipe David’s grandma gave me years ago that uses tomato sauce and spices. I omitted the garlic and onion and it worked great. It probably wouldn’t work over spaghetti, but in this dish, it worked fine.
(7) These were tricky to roll up because the filling wants to fall out. I found the best way was to cradle the noodle as I rolled it so the filling stayed put.
(8) I had filling left over and some torn noodles so I used a ramekin and made lasagna – sort of!
from Light & Tasty Magazine