6 uncooked lasagne noodles
6 uncooked spinach lasagne noodles
1 lb. ground beef
1 lg. onion, chopped (1 c.)
1 (15 1/2 oz.) jar spaghetti sauce
1 (8 oz.) can mushroom stems and pieces, undrained
2 c. Ricotta or creamed cottage cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/4 c. grated Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
2 garlic cloves, crushed

Cook noodles as directed on package; drain. Cover noodles with cold water. Cook and stir beef and onion in 10-inch skillet until beef is brown; drain. Stir spaghetti sauce and mushrooms; heat to boiling. Pour into ungreased rectangular baking dish, 13x9x2 inches.

Mix remaining ingredients; drain noodles. Spread 3 tablespoons of the cheese mixture to edges of 1 noodle. Roll up; cut roll into halves. Repeat with remaining noodles. Place rolls cut side down in beef mixture. Cover and bake in 350 degree oven until hot and bubbly, about 30 minutes. Yield 8 servings.