Ingredients:
- 1 pound ground turkey or 95% lean ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 can (10-3/4 ounces) reduced-fat condensed tomato soup
- 1 cup chopped zucchini
- 3/4 cup water
- 1 (15-ounce) container fat-free ricotta cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 1 egg
- 4 cooked lasagna noodles
Preparation:
- Preheat oven to 350°F. Spray large nonstick skillet with nonstick cooking spray; heat over medium heat until hot. Add turkey, onion, garlic, Italian seasoning and red pepper flakes; cook and stir until turkey is no longer pink and onion is tender. Add soup, zucchini and water; simmer 5 minutes. Pour soup mixture into shallow 2-quart baking dish.
- Combine ricotta, mozzarella and egg in medium bowl; mix well. Place lasagna noodles on flat surface; spread 1/2 cup cheese mixture on each noodle. Roll up noodles, enclosing filling; place rolls, seam sides down, over soup mixture.
- Cover and bake 30 minutes; uncover and continue baking an additional 10 minutes or until sauce is bubbly. Place lasagna rolls on serving dish; spoon remaining sauce over rolls.