| 12 | uncooked plain lasagna noodles |
| 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 350ºF. 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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