1/2tspdried Italian seasoningadditional for topping
Black pepper to taste
Cook ground turkey (or ground chicken) in a large skillet over medium heat. Drain any grease. Set aside.
Cook whole wheat lasagna noodles until tender. Drain, transfer noodles back to the pot and rinse with a small amount of cold water (so the noodles don't dry out). Set aside.
Preheat oven to 350 degrees Fahrenheit.
Cook the frozen spinach in a small skillet over medium heat until cooked through. Transfer to a fine mesh strainer and drain well. Press down using a paper towel to drain liquid as much as possible.
In the same pan, cook chopped onion and garlic for about 4-5 minutes.
Add the cooked spinach, onion, garlic, ricotta cheese, Greek yogurt, Parmesan cheese, Italian seasoning, black pepper, egg, and cooked chicken to a large bowl. Stir well to combine.
Pour about 1 cup of marinara sauce into the bottom of a 9x13 and spread out using a spatula. (Note: 6-8 roll-ups will fill the 9x13 pan; you will need an additional small pan for the 2-4 extra rolls. Pour about 1/2 cup of sauce on the bottom of smaller pan.)
Lay a large piece of parchment paper out on your counter and spread out a few lasagna noodles at a time, patting them dry on both sides using a paper towel. Spoon some of the chicken and cheese mixture (~1/3 cup) onto the noodles and spread evenly. Leave a little space on the ends so the filling doesn't ooze out the sides.
Roll the noodles up and place one at a time into your prepared pans, seam side down.
Once the rolls are in the pans, spoon 1-2 Tbsp of sauce on top of each one and top with about 1 Tbsp of shredded mozzarella cheese (or desired amount).
Cover pan(s) tightly with foil and place in oven for 35-40 minutes or until cheese is melted.
Serve hot. Store in airtight container in the refrigerator for up to 3 days.
Serving size varies. Ethan typically eats 2 roll-ups; I usually eat 1-1.5 roll-ups. Serve alongside a side salad or roasted vegetables.