Lasagna Rolls

Ingredients

• 6 ounces lasagne pasta sheets plain uncooked
• 6 ounces lasagna noodles whole wheat uncooked
• 1 pound ground beef lean
• 1 cup onion chopped
• 14 ounces pasta sauce (any variety)
• 8 ounces mushroom stems and pieces undrained canned
• 15 ounces ricotta cheese 
• 10 ounces spinach frozen thawed chopped
• 4 ounces mozzarella cheese shredded
• 0.3 cup parmesan cheese grated
• 1 teaspoon salt 
• 0.3 teaspoon pepper 
• 2  garlic clove finely chopped
• 1 serving parmesan cheese grated

Equipment

• frying pan
• oven
• glass baking pan

Directions

1. Heat oven to 350°F. 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.
3. Heat to boiling, stirring constantly.
4. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
5. Mix ricotta cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, the salt, pepper and garlic.
6. Spread 3 tablespoons of the cheese mixture over each noodle.
7. Roll up each noodle; cut roll crosswise in half.
8. Place cut sides down in beef mixture.
9. Cover and bake about 30 minutes or until hot.
10. Serve with additional Parmesan cheese.