Ingredients
1/4
lb extra lean ground beef
3
tablespoons chopped onion
1
jar (14-oz.) tomato pasta sauce
1
egg white
1/2
cup ricotta cheese
2
tablespoons grated Parmesan cheese
1
teaspoon dried oregano leaves
3/4
cup shredded mozzarella cheese (3 oz)
4
(8x2 1/2-inch) frozen precooked lasagna noodles, thawed
1
cup fresh baby spinach leaves, washed, stems removed
Preparation
Heat oven to 350°F. In 8-inch skillet, cook beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in 1/2 cup of the pasta sauce. Remove from heat.
In bottom of ungreased 8-inch square (2-quart) glass baking dish, spread 3 tablespoons of the remaining pasta sauce. In medium bowl, beat egg white. Stir in ricotta cheese, Parmesan cheese, oregano and 1/2 cup of the mozzarella cheese.
Spread 1/4 each of ricotta mixture, spinach leaves and beef mixture over each lasagna noodle. Starting with short side, gently and loosely roll each noodle; place seam side down over sauce in baking dish. Top roll-ups with remaining sauce. Cover with foil.
Bake 30 to 40 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/4 cup mozzarella cheese. Bake an additional 2 to 4 minutes or until cheese is melted. Let stand 5 minutes before serving.
