Lasagna Roll Ups

4 c. homemade spaghetti sauce (or)

                ½ lb. ground turkey
                2 garlic cloves, minced
                1 (32 oz.) jar spaghetti sauce
                2 t. dried Italian seasoning
In a large skillet brown turkey and garlic; drain if necessary.  Stir in remaining ingredeints; simmer about 15 minutes, stirring occasionally. 

Filling:
1 c. cottage cheese or lowfat part-skim ricotta cheese
8 uncooked lasagna noodles
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
1/2 c. mozzarella cheese

Topping

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

Heat oven to 350 degrees.  Cook lasagna noodles as directed on package. (not too done or they'll fall apart).  Drain, rinse with hot water. Separate and lay out on sprayed cookie sheets.

In a small  bowl, combine cottage cheese or ricotta cheese, carrot, spinach, egg or egg whites, salt and moz. cheese; mix well. Spread each cooked lasagna noodle with generous (abt. 1/4 cup spinach filling) to within 1 inch of  one of the short ends. 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 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 an additional 3-5 minutes or until cheese is melted. Let stand 5 minutes before serving.