Lasagna Rollups

Found this online and tweaked it to make it a little better.  Very filling.  1 roll will more than feed a child, and 2 will fill the average adult, 3 for extra hungry teens or adults.  This recipe makes 8-10 rolls.  It's customizable, too - make it healthier if you want (egg substitute, low-fat cheese, turkey meat, meatless, etc).

10 lasagna noodles (add in an extra in case one tears/breaks if you want)

dash oil
1/4 onion, diced
1-1.5 cloves minced garlic
1 lb of ground meat (Italian sausage, beef, turkey, combination), or less
1 can diced tomatoes
4 oz tomato paste
1/2 t salt
1/2 t pepper
dash Italian Seasoning
dash Red Pepper Flakes

15 oz Ricotta cheese
1 egg
1 oz of grated white cheese - Mozzerlla, Parmesean, etc,
dash salt
dash pepper
dash Italian Seasoning
4-5 baby portabella mushrooms (or normal white mushrooms), diced
2-3 handfuls spinach leaves, rough choppped

up to 1 cup grated white cheese

In a pot, cook lasagna noodles until al dente (pliable and floating).  Discard water when done.  Meanwhile, add a dash of oil to a large pot, then add in onion and garlic.  After a minute, add in ground meat and cook until browned.  Add in diced tomatoes, tomato paste, and seasonings. then turn down to medium heat and let simmer until thickened (about 15-20 mins).  In a bowl, combine ricotta, egg, white cheese, seasonings.  Saute mushrooms and spinach leaves with a quick spray of oil and a small dash of salt - cook until just wilted and caramalized.  Add to cheese mixture and mix well.

To assemble, line 2 bread pans with some of the meat sauce.  Take one noodle at a time, spread some of the cheese mixture along the length.  Don't add too much, and leave the last inch or so empty.  Then roll, leaving the "empty" inch on the outside.  Place in the bread pan.  You should make 8-10, putting half in each pan.  Spread remaining meat sauce over the top of the noodles.  Sprinkle remaining white cheese on top.  You can freeze it, covered, at this point.

To cook fresh, cover with foil and bake at 375 for 15 minutes.  Remove foil and cook for 10 more minutes.  Then move to the top rack and broil for 2-3 minutes.  Serve.  To cook frozen, add another 15 minutes to the covered cooking time.

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