| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground turkey |
| 2 |
|
Garlic cloves, minced |
| 1 |
|
Jar (32oz) spaghetti sauce or your own |
| 2 |
ts |
Dried Italian seasoning |
| 1/2 |
ts |
Fennel seed, if desired |
| 8 |
|
Uncooked lasagna noodles |
| 1 |
c |
Lowfat part-skim ricotta or cottage cheese |
| 1/2 |
c |
Shredded carrot |
| 1 |
pk |
(9-oz) frozen chopped spinach, thawed & squeezed dry |
| 2 |
|
Egg whites -or- |
| 1 |
|
Egg |
| 1/4 |
ts |
Salt |
| 4 |
oz |
(1 C) shredded lowfat part-skim mozzarella |
INSTRUCTIONS
SAUCE
FILLING
TOPPING
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 1/4C spinach
filling to within 1" of 1 short end. Roll up firmly toward unfilled end.
Reserve 1-1/2C 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" Posted to Kitmailbox Digest by TrinaMaria@aol.com on Mar 8,
1997
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