Ingredients:
1/2 lb lean ground beef
1/4 cup chopped onions
1 (14 ounce) jars commercial pasta sauce
1 eggs, beaten
3/4 cup ricotta cheese
2 tablespoons grated parmesan cheese
2 teaspoons dried oregano
1 teaspoon dried basil
1 1/4 cups shredded mozzarella cheese
4 cooked lasagna noodles
1 cup fresh baby spinach leaves, washed and stems removed
Directions:
In a skillet, add the ground beef and onion; cook over medium-high heat until beef is no-longer pink; stir often and crumble beef while cooking; drain well.
Add in 1/2 cup pasta sauce; stir to combine.
Take skillet off of burner.
Spread 3 tablespoons pasta sauce in an ungreased 8-inch square glass baking pan.
In a bowl, add egg, ricotta cheese, Parmesan cheese, oregano, basil, and 3/4 cup mozzarella; stir to mix.
Spread 1/4 of the ricotta mixture, spinach leaves, and beef mixture over each lasagna noodle.
Beginning with the short side, loosely roll each noodle.
Place seam side down in baking dish.
Top rollups with remaining pasta sauce.
Cover with aluminum foil.
Bake at 350F for 30-40 minutes or until bubbly and heated through.
Take off foil; sprinkle with remaining cheese.
Bake 2-4 more minutes or until cheese is melted.
Let rest for 5-10 minutes before serving.
Servings: 2
Time preparation: 35 min.
Time total: 75 min.