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Whole Wheat Turkey Rosettes
1 pkg. (8 oz.) HODGSON MILL WHOLE WHEAT LASAGNA
10 oz. pkg. frozen chopped spinach, thawed and drained
2 tsp olive oil
1/2 cup chopped onion
1 1/2 lbs. fresh ground turkey
1 tsp dried thyme
1/2 tsp salt
1/2 tsp lemon pepper
1 can condensed cream of chicken soup (reduced fat), undiluted
8 oz. shredded Monterey jack cheese (about 2 cups)
Cook lasagna noodles according to package directions. Thaw spinach and drain well.
Preheat oven to 350 degrees F.
In a large non-stick skillet saute onion in olive oil until soft. Add ground turkey cooking until it is no longer pink. Add drained spinach and soup to pan. Remove from the heat.
Coat a 13 x 9 x 2-inch baking pan with cooking spray. Cut cooked lasagna in half lengthwise. Curl each noodle into a rosette (about 2 inches in diameter) placing the cut side down until the whole pan is filled, approximately 20 rosettes. Spoon the turkey mixture into rosettes dividing filling equally. Top with shredded cheese. Cover and bake at 350 degrees F for 25 - 30 minutes or until done.
Optional: Can be topped with 1 cup of your favorite spaghetti sauce if desired.
Makes 6 servings. Each serving: 441 calories; 6 g. dietary fiber; 30 g. carbohydrates; 43 g. protein; 17 g. fat; 8 g. saturated fat; 99 mg. cholesterol; 757 mg. sodium.