Beef And Spinach Lasagna Roll-Ups

This is a Pillsbury twist on lasagna. Though I wasn't a fan of spinach when I was younger it is now a welcomed ingredient in many dishes. I hadn't heard of frozen precooked lasagna before. Depending on how easy it is to find frozen precooked lasagna, I would probably experiment with boiling some dry lasagna noodles and purposefully under cook them a little.

Beef And Spinach Lasagna Roll-Ups

Ingredients:

1/4 lb extra lean ground beef

3 tablespoons chopped onion

1 jar (14 oz) tomato pasta sauce

1 egg white

1/2 cup ricotta cheese

2 tablespoons grated Parmesan cheese

1 teaspoon dried oregano leaves

3/4 cup shredded mozzarella cheese (3 oz)

4 (8x2 1/2 inch) frozen precooked lasagna noodles, thawed

1 cup fresh baby spinach leaves, washed, stems removed

Directions:

Heat oven to 350 degrees Fahrenheit. In 8 inch skillet, cook beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in 1/2 cup of the pasta sauce. Remove from heat. In bottom of ungreased 8 inch square (2 quart) glass baking dish, spread 3 tablespoons of the remaining pasta sauce. In medium bowl, beat egg white. Stir in ricotta cheese, Parmesan cheese, oregano and 1/2 cup of the mozzarella cheese. Spread 1/4 each of ricotta mixture, spinach leaves and beef mixture over each lasagna noodle. Starting with short side, gently and loosely roll each noodle; place seam side down over sauce in baking dish. Top roll-ups with remaining sauce. Cover with foil. Bake 30 to 40 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/4 cup mozzarella cheese. Bake and additional 2 to 4 minutes or until cheese is melted. Let stand 5 minutes before serving.