Lasagna Roll-Ups

 

6

uncooked plain lasagna noodles (6 ounces)

6

uncooked whole wheat lasagna noodles (6 ounces)

1

pound lean ground beef

1

large onion, chopped (1 cup)

1

jar (14 ounces) tomato pasta sauce (any variety)

1

can (8 ounces) mushroom pieces and stems, undrained

1

container (15 ounces) ricotta cheese

1

package (10 ounces) frozen chopped spinach, thawed and squeezed to drain

1

cup shredded mozzarella cheese (4 ounces)

1/4

cup grated Parmesan cheese

1

teaspoon salt

1/4

teaspoon pepper

2

garlic cloves, finely chopped

Additional grated Parmesan cheese, if desired

• 1 Heat oven to 350ºF. Cook and drain noodles as directed on package.
• 2 Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.
• 3 Mix ricotta cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, the salt, pepper and garlic. Spread 3 tablespoons of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture.
• 4 Cover and bake about 30 minutes or until hot. Serve with additional Parmesan cheese.