Lasagna Roll-Ups

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