Protein-rich Pasta Wraps For When You’re On The Move

Method

Step 1: Set oven to 190C.

Step 2: Boil whole-wheat or brown-rice lasagne sheets according to the instructions on the package. Be very careful not to overcook them. You want them to be soft, yet firm so they will hold once you roll them. When they’re finished cooking, rinse them under cold water and place them on parchment paper.

Step 3: In a bowl, mix together the ingredients for the creamy spinach sauce and set aside in the fridge.

Step 4: Spray a skillet with coconut oil and set on medium high heat. Sauté red onions and mushrooms with garlic. Cook until the onion has browned and turned somewhat clear.

Step 5: Add the turkey and cook. Chop the turkey with a wooden spatula as it cooks in order to break it up and make it as fine as possible.

Step 6: Add the seasonings, oregano and red pepper, then stir and chop.

Step 7: When the turkey is about 90% cooked, pour in the tomato sauce and chopped tomatoes. Continue stirring until the meat is completely cooked. Season to taste with sea salt and pepper.

Step 8: Evenly spread about 2-3 tablespoons of the creamy spinach mixture on one of the lasagne sheets. Then, add about 2-3 tablespoons of the marinara. Roll it up and place it in a baking dish.

Step 9: Pour the remaining marinara over the lasagne rolls, then sprinkle the mozzarella on top.

Step 10: Cover the pan with aluminium foil, then bake in the oven for about 30 minutes. Makes eight rolls.