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

FILLING:

8-10 cooked lasagna noodles
1 c. lowfat part-skim ricotta or cottage cheese
1/2 c. shredded carrot
1 (9 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
2 egg whites or 1 egg
Dash of salt

TOPPING:

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

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. Have noodles ready and rinsed. In small bowl combine ricotta cheese, carrot, spinach, egg whites, and salt; mix well. Spread each 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 sauce. Pour remaining sauce in ungreased 12 x 8 inch (2 quart) baking dish. Arrange roll-ups, 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 3-5 minutes or until cheese is melted. Let stand 5 minutes then serve.