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| 1/2 x ca. 450 g | turkey ground |
| 2 | cloves garlic minced |
| 1 | Jar (32oz) spaghetti sauce or your own |
| 2 Teelöffel | italien seasoning dried |
| 1/2 Teelöffel | Fennel seed, if desired |
| 8 | Uncooked lasagna noodles |
| 1 Tasse | Lowfat part-skim ricotta or cottage cheese |
| 1/2 Tasse | carrot shredded |
| 1 Packung | (9-oz) frozen chopped spinach, thawed & squeezed dry |
| 2 | Egg whites -or |
| 1 | egg |
| 1/4 Teelöffel | salt |
| 4 x ca. 30 g | (1 C) shredded lowfat part-skim mozzarella |
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Heat oven to 350° In large skillet, brown turkey & garlic; drain if necessary. Stir in remaining sauce ingredients; simmer about 15min, stirring occasionally. Meanwhile, cook noodles to desired doneness. Drain; rinse w/ hot water. In small bowl, combine ricotta, carrot, spinach, egg whites & salt; mix well. Spread each cooked noodle w/ generous 1/4 °C spinach filling to within 1" of 1 short end. Roll up firmly toward unfilled end. Reserve 1-1/2 °C sauce. Pour remaining sauce in ungreased 12x8(2qt) dish. Arrange roll-ups, seam side down, in sauce. Pour reserved sauce over roll-ups. Cover; bake at 350° for 30-40min or til hot & bubbly. Sprinkle w/ cheese. Bake uncovered an additional 3-5min or til cheese is melted. Let stand 5min before serving. 8 servings. 350 calories per serving. From "Real Home Cooking"
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