8 uncooked lasagna noodles
Cooking spray
1 lb lean ground beef or ground turkey breast
1/2 cup chopped onion
1 tbsp. bottled minced garlic
1 (10 oz pkg) frozen chopped spinach, thawed, drained and squeezed dry
1 cup part-skim ricotta cheese
1/2 cup egg substitute
2 tsp. dried Italian seasoning
2 tbsp. dry bread crumbs with Romano cheese
1/4 tsp salt
1 (26 oz jar) marinara sauce with herbs
1/2 cup grated Parmesan cheese

Preheat oven to 375°F.

Cook lasagna noodles as directed on package.

Spray a cooking sheet with cooking spray, place noodles side by side on baking sheet. Coat each noodle lightly with cooking spray, to prevent sticking.

Heat a large skillet over medium-high heat. Add beef, onion and garlic. Cook until browned, breaking up meat as you stir. Drain.

Stir spinach into meat mix. In a bowl, combine ricotta, egg substitute, Italian seasoning, bread crumbs and salt. Coat a 13-by-9-inch baking dish. Spread 1 cup sauce in baking dish. Working with one noodle at a time, spread a heaping 1/2 cup meat mixture over noodle, roll noodle up and place, seam side down in sauce in baking dish. Repeat with remaining noodles and filling.

Cover and bake for 25 minutes or until bubbly. Sprinkle with Parmesan cheese. This is a great Christmas eve or day dinner.

Submitted by: Sherry Monfils