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    Lasagna Rollups

    Source of Recipe

    Betty Crocker

    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 350F. 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.




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