Pasta Roll-ups with Turkey and Spinach

1 tsp EVOO
1 small onion, chopped
1 clove garlic, minced
1 lb extra-lean ground turkey
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
8 sheets dried whole wheat lasagna noodles
1 10-oz box frozen chopped spinach, thawed
1 15-oz container fat free ricotta cheese
1 egg
3/4 cup shredded fat free mozzarella cheese

Heat EVOO in skillet over medium heat. Add onion and cook until soft, 5 minutes. Add garlic and cook another minute. Turn heat to med-high and add ground turkey. Cook until no longer pink. Stir in cinnamon and nutmeg, then add tomatoes, their juice and salt. Reduce heat to med-low, stir, cover and let simmer for 20 minutesw, occasionally stirring and b reaking up tomatoes with a wooden spoon.

Bring a loarge pot of water to boil and add noodles according to package. Drain, rinse and allow to cool.

Preheat oven to 400 degrees. Squeeze all moisture from spinach and place in a large bowl. Add ricotta, egg and 1/4 c of the mozzarella to bowl. Stir until combined.

Spread 1 cup of cooked tomato sauce on the bottom of a 9 x10 casserole dish. Lay cooked noodles flat and use your fingers to spread mixture over each noodle and roll it up. Place in dish seam side down. Spread remaining sauce over the rolls. Top with remaining mozzarella.

Bake covered with foil for 20 minutes. Remove foil and broil for 5 minutes or until roll-ups are browned and bubbly.

Number of Servings: 8

Recipe submitted by SparkPeople user JANISN1.