Lasagna Rolls

Yield 12 Rolls servings (serving size: 2 lasagna rolls)
Ingredients
1 small onion
1 small carrot
3 links Italian Turkey Sausage
8 oz fresh spinach, steamed, drained well and chopped (MUCH BETTER than the frozen stuff--only use a box of frozen spinach if you HAVE to)
1 cup low fat cottage cheese
1/3 cup grated parmesan cheese (freshly grated is WAY better than the Kraft stuff)
12 lasagna noodles
1 jar bottled marinara sauce
3/4 cup chicken broth

Preparation

1. Have ready a 13x9 baking pan.
2. Add 1/2 cup Chicken broth and 1/2 the marinara sauce to the baking pan and set aside.
3. Boil Lasagna noodles to soften. When still slightly chewy, remove from heat and drain. Rinse with cold water so they are easier to handle.
4. Put onion and carrot in food processor to chop.
5. Remove sausage from casing and add to food processor. Pulse until mixed well.
6. Using a no-stick fry pan and Pam, brown the sausage/carrot/onion mix. 7-9 min.
7. Set to one side to cool slightly while preparing the next steps.
8. Blend the cottage cheese and Parmesan cheese. Add chopped spinach.
9. Laying out the lasagna rolls flat on the counter, spoon some of the cheese mixture evenly across the top. Sprinkle on some of the sausage mixture and roll up. (This is kind of messy--but TRUST ME, it's worth it.)
10. Place Lasagna roll (with the open ends horizontal--don't try to stand the roll upright, like a cinnamon bun--it doesn't work) in the baking pan (nestled in the marinara sauce.)
11. Repeat with all noodles, cheese and meat ingredients. Top with remaining marinara sauce. Use some chicken broth to rinse out the jar and get all the sauce.
12. If desired, sprinkle motzarella cheese on the top of the rolls before baking.
13. Bake at 350 for 20-25 minutes.

CALORIES 326

When you're feeling like a little Lasagna . . but don't want to make a BIG pan of it. You can assemble this ahead of time and store in fridge for up to 2 days prior to baking.