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 350F (176C). Cook and drain noodles as directed on package.
2 Cook beef and onion in a 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 an 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.
Improvise! Use plain lasagna noodles for the whole wheat noodles.
Garnish the lasagna rolls with chopped fresh parsley.
Thawed frozen spinach has the miraculous capacity to hold water even when you drain it in a colander. Squeezing the spinach, as you would ring out a washcloth, is the best way to rid it of the excess water that may make recipes too watery. If you don't want to use your bare hands to squeeze it, try using several layers of sturdy, high-quality paper towels.
Calories: 415 Carbs: 55g Sodium: 1,192mg Fiber: 5g