"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lasagna Roll-Ups Recipe

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This recipe for Lasagna Roll-Ups, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Klimkowski

Category:
Category:

Ingredients:  
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:
Directions:
1. Heat oven to 350F. 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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