Ingredients:
1 (16 ounce) boxes lasagna noodles
1 (25 1/2 ounce) jars spaghetti sauce
1 (10 ounce) packages frozen chopped spinach, thawed (optional)
16 ounces shredded part-skim mozzarella cheese
1/4 cup parmesan cheese (optional)
1 lb hamburger, cooked, drained
1 cup low-fat ricotta cheese (drain and rinse cottage cheese) or 1 cup cottage cheese ( drain and rinse cottage cheese)
Directions:
Cook pasta according to package directions; drain and rinse under cold water until completely cool; drain thoroughly.
Preheat oven to 350 F.
Squeeze as much water as possible from the thawed spinach.
In a large bowl, stir together the spinach, 8 oz mozzarella, ricotta, hamburger, and 1/2 cup of spaghetti sauce until thoroughly blended.
Salt and pepper to taste.
Line the bottom of an 11×7-inch baking dish with 1/2 cup tomato sauce.
Divide the mixture among the pasta, spooning the mixture down the center of each noodle.
Roll each noodle (like a jelly roll) arranging the rolls side by side in a baking dish.
Coat the shells with an even layer of the remaining tomato sauce.
Sprinkle with remaining mozzarella and Parmesan cheese, if desired.
Bake until the center of the rolls are heated through and the sauce is bubbling, about 40 minutes.
Let stand 10 minutes before serving.
Servings: 4-6
Time preparation: 45 min.
Time total: 85 min.