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6 uncooked lasagne noodles
6 uncooked spinach lasagne
1 lb. ground beef
1 large onion, chopped (about
1 c.)
1 jar (15 1/2 oz.) spaghetti
1 can (8 oz.) mushroom stems
and pieces, undrained
2 c. Ricotta or creamed
cottage cheese
1 pkg. (10 oz.) frozen chopped
spinach, thawed and well
1/4 c. grated Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
2 cloves garlic, 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 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
tablespoons of the 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
in 350 degrees oven until hot and bubbly, about 30 minutes. Makes 8
servings; 445 calories per serving.

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