Turkey and Spinach Lasagna Rolls

So yum! I've been eating these for lunch and dinner the past few days. I found this recipe and changed it up a little. This is probably about a 300 calorie meal. Not bad at all! I also don't know much about freezing meals but I imagine you could probably freeze it to heat up later. 

Ingredients
1/2 pound ground turkey (could use 1 pound if you wanted to more and to make more rolls)
1 tablespoon of minced garlic
8 whole-wheat lasagna noodles (I cooked about 11 just incase I had some tear...and I did)
10oz frozen spinach (prepared according to bag)
15 oz part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1 egg (I used Egg Beaters equivalent of one egg)
dash of salt
dash of pepper
24 oz jar of Italian pasta sauce (I checked the ingredients first)
1/2 cup low moisture, part-skim shredded mozzarella cheese

Cook the turkey meat with the minced garlic in a skillet until browned. Place in a medium bowl.
Preheat oven to 350 degrees. Begin boiling water for your lasagna noodles. Start defrosting the spinach according to the directions on the bag. Drain out the extra water from the spinach. Place into a medium size bowl.
Cook your lasagna noodles until al dente. Strain and pat dry. Place a piece of wax paper on the counter and lay out lasagna noodles.
Add ricotta, parmesan, egg, salt and pepper to spinach. Mix well.
Pour half of the pasta sauce in a 9x13 baking dish.
Spread about ¼ cup of the spinach mixture evenly over each noodle. 
Roll noodles carefully and place seam side down onto the baking dish.
Pour the remaining sauce over the rolls. Spoon sauce over any uncovered noodle areas. The sauce will keep the noodles hydrated and soft while baking. 
Top each one with 1 tablespoon of mozzarella cheese.
Loosely cover the baking dish with foil and bake for 40 minutes.

Adapted from http://www.skinnymom.com/2014/01/16/skinny-lasagna-rolls/ and she also has a TON of other amazing recipes!