1 box lasagna noodles
2 bags shredded cheeses (one must be Mozzarella only)
1/4 tsp. nutmeg
1 box frozen spinach, liquid pressed out
1 lb. ground round
1 green pepper to taste
1 onion to taste
1 large jar spaghetti sauce

Cook lasagna noodles; rinse in cool water and lay flat between layers of wax paper. Mix cheeses, spinach and nutmeg. Take 1/4 cup of cheese mixture and roll up inside a lasagna noodle. Put roll in 9 x 13 pan. Continue until rolls fill pan. Sauté onion and green pepper. Add meat and brown. Add and mix tomato sauce. Pour over lasagna rolls.

Bake at 350°F for 1/2 hour.