6 uncooked lasagna noodles
6 uncooked spinach lasagna noodles
1 lb. ground beef
1 lg. onion, chopped (about 1 cup)
1 jar (16 oz.) spaghetti sauce (or homemade)
1 (8 oz.) can mushroom stems and pieces, undrained
2 c. ricotta or creamed cottage cheese
1 (10 oz.) pkg. frozen spinach, thawed and well drained
1/4 c. grated Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
2 cloves garlic, crushed

Preheat oven to 350 degrees. 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 in spaghetti sauce and mushrooms; heat to boiling. Pour into ungreased rectangular baking dish, 13 x 9 x 2 inches.

Mix remaining ingredients. Drain noodles. Spread 3 tablespoon of cheese mixture to edges of 1 noodle. Roll up; cut roll into halves. Repeat with remaining noodles. Place rolls, cut sides down, in beef mixture. Cover and bake until hot and bubbly, about 30 minutes. Yield: 8 servings.