6 uncooked dried lasagne noodles
6 uncooked dried spinach lasagne noodles
1 pound ground beef
1 large onion -- chopped (about 1 cup)
1 (14 ounce) jar spaghetti sauce
1 (8 ounce) can mushroom stems and pieces -- undrained
1 (15 ounce) container Ricotta cheese
1 (15 ounce) container small curd creamed cottage cheese
1 (10 ounce) package 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 cloves garlic -- crushed
Heat oven to 350º. Cook noodles as directed on package; drain. Cover noodles with cold water. Cook ground beef and onion in 10-inch skillet, stirring occasionally, until beef is brown; drain. Stir in spaghetti sauce and mushrooms. Heat to boiling. Pour into rectangular baking dish. 11 × 7 × 1 1/2 inches.
Mix remaining ingredients. Drain noodles. Spread 3 tablespoons of the cheese mixture to edges of 1 noodle. Roll up; cut roll in half to form 2 roll-ups. Place cut sides down in beef mixture. Repeat with remaining noodles and cheese mixture. Cover and bake about 30 minutes or until hot and bubbly. Serve with grated Parmesan cheese, if desired.