1/2 (10 oz.) pkg. frozen chopped spinach
1 lasagna noodle
1 single serving env. instant cream chicken soup
1/2 c. hot water
1/4 c. shredded Swiss or Colby
4 oz. ground turkey, beef or sausage
1 tbsp. chopped onion
1/4 tsp. dried thyme

Squeeze excess liquid from spinach; set aside. Cook lasagna noodle. Combine soup mix, water and cheese. Heat until blended and cheese is melted. In skillet cook meat and onion until tender; drain. Stir in spinach and thyme and 1/2 the cheese mixture.

Put lasagna into small greased baking dish. Curl into rosette 2 1/2 inches in diameter. Spoon mixture into rosette. Add remaining cheese mixture over top. Bake covered at 350 degrees for 25-30 minutes.