Turkey Alfredo Lasagna Rolls

INGREDIENTS:

• 12 oz spinach (thawed if frozed, briefly flash steam if fresh)
• 15 oz fat free ricotta cheese
• 1/4 cup parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• salt and pepper to taste
• whole wheat lasagna noodles cooked (about 10-12)
• 3/4 lb cooked turkey or chicken slices
• 12 oz alfredo sauce (mine was premade- I recommend Bertolli light alfredo in fridge section of grocery store)
• 8 oz shredded cheese

DIRECTIONS:

1. Brown turkey 
2. Cook noodles, drain, allow to cool till you can handle them then cut each long noodle in half
3. Mix Ricotta, spinach, parm, seasonings and mix till well incorporated
4. Add in turkey into ricotta mix
5. Take about 2-3 tbsp of mix and wrap it in half a noodle
6. Repeat this and place rolls in a baking dish
7. Pour alfredo sauce over noodle rolls, add shredded cheese
8. Bake at 375 until bubbly and cheese is melted and slightly browned.

Mixing ricotta, seasonings, spinach

I had left over cooked chicken breasts I sliced up and tossed in

The yummy rolls prior to sauce and baking

I think it is time to plate and eat!!

Delicious!

Zucchini Lasagna

This was yummy and if you are watching your pasta consumption, this recipe is perfect!! I left out a step of salting and draining the zucchini, so mine wasn't perfect but the taste was superb and this is a keeper but I have posted the directions for lasagna that should turn out better and keep the same great taste.

INGREDIENTS:

• Spaghetti Sauce
• Zucchini sliced into long, thin strips
• 15 oz fat free ricotta
• fat free mozzarella
• parmesan cheese
• salt & pepper

DIRECTIONS:

1. Preheat oven to 375
2. Make sauce, or if you are like me, you have some on hand in freezer and thaw day before.
3. Slice zucchini. 
1. something I did not do, and would recommend,  is to sprinkle salt on the zucchini and leave in a colander for about an hour to help drain out some of the water. If not, see my last pic, you have a bit of extra water in the finished product, we jokingly called it lasagna soup and it was good anyways. 
4. Mix ricotta with salt, pepper, and parmesan to taste.
5. Begin layering first with a small bit of sauce then zucchini to cover, ricotta mix, zucchini, sauce, zucchini, really whatever order you want. Let your last layer be sauce.
6. Cover with foil and bake at 375 for 35 mins. Take a fork and see if you can easily pierce through lasagna, if you feel resistance/toughness from the zucchini, let it continue to bake until it is soft.
7. Remove cover, add mozzarella, cover loosely, and bake for 10 mins.
8. Serve!!

Sliced zucchini (I used a mandolin slicer)

Ricotta, parmesan, salt & pepper mix

just cover it and it's ready to bake...oh so yummy!!

finished product, pardon the missing section at the bottom, bless my husband's little heart he was hungry!

Make sure you salt and drain your zucchini or you may have a bit of excess liquid as seen below, but even if you don't have time the recipe still turns out fantastic, I actually enjoyed the 'soup'

See a bit of the soupiness? I actually scooped it up and ate it, it was tastily thus the lasagna soup reference!