Beefy Spinach Lasagna Rolls

Ingredients

• 1 tablespoon bottled garlic minced
• 2 tablespoons breadcrumbs dry italian with romano cheese (such as vigo style)
• 0.5 cup egg substitute 
• 2 teaspoons penzey's southwest seasoning dried italian
• 8  lasagna noodles uncooked
• 1 pound ground beef 92% lean (such as Laura's Ground Beef)
• 26 ounce cabernet marinara sauce with herbs (such as classico)
• 0.5 cup onion chopped ()
• 0.5 cup parmesan cheese fresh shredded
• 1 cup part-skim ricotta cheese 
• 0.3 teaspoon salt 
• 10 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• frying pan
• baking sheet
• oven
• baking pan

Directions

1. Preheat oven to 37
2. Cook lasagna noodles according to package directions, omitting salt and fat.
3. Drain and place noodles side by side on a baking sheet coated with cooking spray. Coat each noodle lightly with cooking spray to prevent sticking to one another.
4. While noodles cook, heat a large nonstick skillet over medium-high heat.
5. Add beef, onion, and garlic, and cook until browned, stirring to crumble beef.
6. Drain, if necessary. Return beef mixture to pan; stir in spinach.
7. Combine ricotta, egg substitute, Italian seasoning, breadcrumbs, and salt.
8. Add beef mixture, stirring well.
9. Spread 1 cup sauce in a 13 x 9-inch baking dish coated with cooking spray. Working with one noodle at a time, spread a heaping 1/2 cup beef mixture over noodle.
10. Roll noodle up, and place, seam side down, in baking dish. Repeat with remaining noodles and filling.
11. Pour remaining sauce over lasagna rolls.
12. Cover and bake at 375 for 25 minutes or until bubbly.
13. Sprinkle evenly with Parmesan cheese.