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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Roll out the red carpet this dish comes dressed to the table all frilly and cute! a HUGE dinner party hit! 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 |
Directions:
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.
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