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

Cook noodles as directed on box; drain. Cover noodles with cold water. Cook and stir beef and onion in skillet until beef is brown; drain. Stir in spaghetti sauce and mushrooms. Heat to boiling. Pour in ungreased rectangular baking dish, 13 x 9 x 2 inch. Mix remaining ingredients. Drain noodles. Spread 3 tablespoons of the cheese mixture to edges of noodles. Roll up and cut roll into halves. Repeat with remaining noodles. Place rolls, cut sides down in beef mixture. Cover and bake in 350 degree oven until hot and bubbly, about 30 minutes. Makes 8 servings.