Ingredients
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
Preparation
Heat oven to 350°F. Cook and drain noodles as directed on package.
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.
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.
Cover and bake about 30 minutes or until hot. Serve with additional Parmesan cheese.
