Be the first to Cook Time: 1 hour, 30 minutes
Ingredients:
- 1 (10-ounce) package fresh spinach, chopped (6 cups)
- 1 large (28-ounce) can crushed Italian plum tomatoes
- 1 pound ground chuck or lean ground beef
- 8 ounces fresh mushrooms, sliced (about 3 cups)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 (6-ounce) cans tomato paste
- 1 1/2 cups water
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1/4 teaspoon pepper
- 2 drops hot sauce
- 1 (15-ounce) carton ricotta cheese
- 8 ounces shredded mozzarella cheese
- 2 eggs, slightly beaten
- 6 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 ground nutmeg
- 12 lasagne noodles, cooked and drained
Preparation:
Meanwhile, combine drained spinach, remaining 2 tablespoons parsley, ricotta cheese, mozzarella cheese, eggs, 4 tablespoons of the Parmesan cheese, salt, 1/8 teaspoon pepper and nutmeg in bowl; mix well. Spread 1/3 cup of the spinach-cheese filling on each lasagna noodle; roll up. Pour 1 1/2 cups of the sauce in 13x9x2-inch (3-quart) baking dish. Arrange roll-ups over sauce top with remaining sauce and remaining 2 tablespoons of Parmesan cheese. Bake in 350° oven 30 minutes. Let stand 10 minutes before serving.
Spinach Lasagna Roll-Ups serves 6.
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