Prep: 30 min; Bake 30 min; 8 servings
12 uncooked lasagna noodles
1 pound ground beef
1 lg onion, chopped (1 cup)
1 jar (14 ounces) spaghetti sauce
1 can (8 ounces) mushroom stems and pieces, undrained
1 container (15 ounces) ricotta or cottage 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 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped
Grated Parmesan cheese, if desired
1. Heat oven to 350 degrees. 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 spaghetti sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish (13x9)
3. Mix ricotta/cottage cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, salt, pepper, and garlic. Spread 3 TBSP 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 Parmesan cheese.
Addtional notes: I did not use spinach or mushrooms that was just my preference. I also made my own sauce as I usually do with regular lasagna. And if you like cheese I sprinkle more shredded mozzarella on top after 30 min of baking, and then popped it back in the oven for a couple of more minutes just to melt the cheese. ENJOY!!!