This amazing dish serves 8 and makes the best leftovers in the world. Rarely, will you have any leftovers, though, because this rollup lasagna is devour worthy. There are five of us in my household, and after we take a serving over to grandma and grandpa, there is nothing left! Check out what the folks over at Group recipes had to say about this dish:
“Roll out the red carpet this dish comes dressed to the table all frilly and cute! a HUGE dinner party hit!”
I agree! It is a HUGE hit!
Ingredients
6 uncooked plain Barilla 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) Hunt’s tomato pasta sauce
1 can (8 ounces) Pennsylvania Dutch 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 Kraft shredded mozzarella cheese (4 ounces)
1/4 cup grated parmesan cheese
1 teaspoonMorton salt
1/4 teaspoon McCormick pepper
2 garlic cloves, finely chopped
Additional grated parmesan cheese, if desired
Instructions
Heat oven to 350ºF. 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.
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Quick Tip: Make it a complete meal and serve these lasagna rollups with garlic toast and a veggie.
Thank you to Group Recipes for this awesome dinner idea.
