Ingredients
4 lasagna noodles6 ounces lean ground turkey1 small onion, chopped1 cup chopped fresh broccoli1/4 cup water1 cup (8 ounces) reduced-fat ricotta cheese1 egg, lightly beaten1 tablespoon fat-free milk1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1/4 teaspoon salt2 cups meatless spaghetti sauce, divided1/4 cup shredded Parmesan cheese
Preparation
Cook the noodles according to package directions; rinse and drain. In a nonstick skillet, cook turkey and onion 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 1/4 cup spaghetti sauce. Carefully roll up jelly-roll style.
Place seam side down in an 8-in. square baking dish coated with cooking spray. Drizzle with remaining spaghetti sauce.
Cover and bake at 375° for 45-50 minutes or until a thermometer reads 160°. Sprinkle with Parmesan cheese.
