LASAGNE ROLL-UPS

By rmille6277

Iris Riggs Tolley

Ingredients

• 6 lasagne noodles
• 6 spinach lasagne noodles
• 1 pound Italian sausage links
• 2 pounds ground beef
• 2 large onions, chopped (2 cups)
• 2 (15 1/2 ounce) jars spaghetti sauce
• 1 (8 ounce) can mushrooms
• 3 cups cottage cheese or ricotta
• 1 (10 ounce) frozen chopped spinach
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves garlic, crushed (optional)
• 1 egg, well beaten

Preparation

Step 1

Cook noodles as directed on package; drain. Cover noodles with cold water. Squeeze meat out of Italian sausage links and cook with the beef and onion in 10 inch skillet until beef is brown. Drain well. Stir in spaghetti sauce and mushrooms. Heat to boiling. Pour sauce into ungreased rectangular baking dish (larger than a 13 x 9 x 2 inch dish), such as a turkey roaster pan or large lasagne dish.
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Combine cottage cheese, well-drained, thawed spinach, Parmesan cheese, salt, pepper, crushed garlic cloves and egg.
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Drain cold water off the noodles. Place noodles out flat on a surface and spread with 3 heaping tablespoons of the cheese mixture to the edges of each noodle. Roll each noodle up and cut each roll in half. Place rolls, cut sides down, in beef sauce in the dish or pan. Cover the dish and bake in 350deg oven until hot and bubbly, about 40 minutes. Yield: 12 servings, 2 roll-ups per person.