LASAGNA ROLL-UPS

Lasagna Roll-Ups image

Roll out the red carpet! This 1-hour lasagna comes dressed to the dinner table all frilly and rolled up!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 14

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

Steps:

Heat oven to 350°F. Cook and drain noodles as directed on package.
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.
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.
Cover and bake about 30 minutes or until hot. Serve with additional Parmesan cheese.

Nutrition Facts : Calories 420, Carbohydrate 41 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 930 mg