Turkey or Chicken Lasagna Roll-ups with sun-dried.
14 oz Turkey
1/2 tsp Chile flakes, dried
2 cloves Garlic
1 1/2 cups Spinach, packed fresh
1/2 cup Sundried tomatoes
1 Yellow onion, small
2 1/4 cups Tomato sauce
Pasta & Grains
12 Lasagna noodles, whole wheat
1/2 tsp Black pepper, freshly ground
1/2 tsp Kosher salt
1/2 tsp Nutmeg, ground
12 oz Cottage cheese, low-fat
1/2 cup Parmesan cheese
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just tender. Drain the noodles, gently rinse with cold water and lay on a kitchen towels, separated from each other.
For the filling, heat olive oil in a large frying pan set over medium heat. Add onions and saute until soft, 4 to 5 minutes. Add garlic and saute for additional 30 seconds.
Stir in spinach and sundried tomatoes until combined, and allow the mixture to cool.
Place the cottage cheese in the bowl of a food processor or blender and puree until smooth. Stir the cottage cheese, 1/4 cup Parmesan cheese, dried chile flakes, nutmeg, salt and pepper into the turkey mixture.
Prepare a 9- by 13-inch baking pan by spreading 1 cup tomato sauce on the bottom. Arrange the lasagna rolls, seam side down. Repeat with the remaining lasagna noodles and filling.