SAUCE:

1/2 lb. ground turkey
2 garlic cloves, minced
1 (32 oz.) jar spaghetti sauce
2 tsp. dried Italian seasoning

FILLING:

8 uncooked lasagna noodles
1 c. lowfat part-skim ricotta or cottage cheese
1/2 c. shredded carrot
1 (9 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
2 egg whites or 1 egg
1/4 tsp. salt

TOPPING:

4 oz. (1 c.) shredded lowfat part skim mozzarella cheese

Heat oven to 350 degrees. In large skillet brown turkey and garlic; drain if necessary. Stir in remaining sauce ingredients; simmer about 15 minutes, stirring occasionally. Meanwhile, cook lasagna noodles as directed on package. Drain, rinse with hot water.

In small bowl, combine ricotta cheese, carrot, spinach, egg whites and salt; mix well. Spread each cooked lasagna noodle with generous 1/4 cup spinach filling to within 1 inch of 1 short end. Roll up firmly toward unfilled end.

Reserve 1 1/2 cups of sauce. Pour remaining sauce in ungreased 12 x 8 inch (2 quart) baking dish. Arrange rollups seam side down in sauce. Pour reserved sauce over roll ups. Cover; bake at 350 degrees for 30-40 minutes or until hot and bubbly. Sprinkle with mozzarella cheese. Bake uncovered an additional 3-5 minutes or until cheese is melted. Let stand 5 minutes before serving.