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Turkey Lasagna Rolls

8 ounces ground raw turkey

1 medium onion, chopped

2 garlic cloves, finely minced

1 cup sliced fresh mushrooms

1 cup water

1 (7 1/2-ounce) can diced tomatoes

1 (6-ounce) can tomato paste

1 1/2 teaspoons dried oregano, crushed

1 teaspoon dried basil, crushed

8 packaged dry lasagna noodles

1 large egg, beaten

1 (15-ounce) carton ricotta cheese

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 1/2 cups (6 ounces) shredded mozzarella cheese - divided use

1 cup freshly grated Parmesan cheese - divided use

1. For sauce, in a large skillet cook turkey, onion and garlic until turkey is no longer pink; drain fat. Stir in mushrooms, water, undrained tomatoes, tomato paste, oregano and basil. Bring to boiling; reduce heat. Cover and simmer for 25 minutes.
2. Meanwhile, cook the lasagna noodles according to package directions. Drain noodles; rinse with cold water and drain again.
3. For filling, in a mixing bowl, stir together the egg, ricotta cheese, spinach, 1 cup of the mozzarella cheese and 3/4 cup of the Parmesan cheese.
4. To assemble rolls, spread about 1/2 cup of the filling over each lasagna noodle. Roll up noodles, starting from a short end. Place lasagna rolls,seam sides down, in a 11 x 7 x 2-inch baking pan. Pour sauce over lasagna rolls. Cover pan with foil.
5. Bake in a 375*F (190*C) oven for 25 minutes. Remove foil. Sprinkle with remaining mozzarella cheese. Bake for 5 to 10 minutes more or until heated through. Let stand 5 minutes before serving. Sprinkle with remaining Parmesan cheese.

Makes 8 servings.