Cheesy Spinach Lasagna Rolls

Ingredients

• 8  lasagne pasta sheets uncooked
• 0.5 lb pd of ground turkey lean
• 2 cloves garlic minced
• 26 oz pasta sauce 
• 2 teaspoons seasoning italian
• 0.5 teaspoon fennel seeds 
• 1 cup part-skim ricotta 
• 0.5 cup carrots shredded (1 small)
• 9 oz spinach frozen dry thawed drained
• 2  egg whites 
• 4 oz mozzarella cheese shredded

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• glass baking pan

Directions

1. Heat oven to 350°F. Cook lasagna noodles as directed on package.
2. Drain; rinse with hot water.
3. Meanwhile, in 10-inch skillet, cook ground turkey and garlic over medium-high heat, stirring frequently, until turkey is no longer pink; drain, if necessary. Stir in pasta sauce, Italian seasoning and fennel. Reduce heat to low; simmer uncovered about 15 minutes, stirring occasionally.
4. In small bowl, mix ricotta cheese, carrot, spinach and egg whites.
5. Spread each cooked lasagna noodle with generous 1/4 cup spinach filling to within 1 inch of one short end.
6. Roll up firmly toward unfilled end.
7. Reserve 1 1/2 cups sauce. In ungreased 12x8-inch (2-quart) glass baking dish, pour remaining sauce. Arrange rolls, seam side down, in sauce.
8. Pour reserved sauce over rolls.
9. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly.
10. Sprinkle with mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted.
11. Let stand 5 minutes before serving.