When I want a change from the red sauce and ground beef flavor, I will make this in a chicken Alfredo version. It is almost just as good as the original! (But I’m partial to traditional lasagna…you may feel differently.) It allows for two meals from the same recipe though which is always a plus in my book! Check out what they are saying about this recipe over at Spend with Pennies:
“I made this tonight for dinner. The kids loved it.”
If you have picky eaters at home, you don’t have to worry about them not getting their fill when this is on the table. They’ll be asking for seconds!
Ingredients
6 uncooked plain Mueller’s lasagna noodles (6 ounces)
6 uncooked whole wheat lasagna noodles (6 ounces)
1 pound lean ground beef
1 large onion, chopped (1 cup)
1 jar (14 ounces) Ragu tomato pasta sauce (any variety)
1 can (8 ounces) mushroom pieces and stems, undrained
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 cup shredded Kraft mozzarella cheese (4 ounces)
1/4 cup grated parmesan cheese
1 teaspoon salt
1/4 teaspoon McCormick’s pepper
2 garlic cloves, finely chopped
Additional grated parmesan cheese, if desired
Instructions
Heat oven to 350ºF. Cook and drain noodles as directed on package.
Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.
Mix ricotta cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, the salt, pepper and garlic. Spread 3 tablespoons of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture.
Cover and bake about 30 minutes or until hot. Serve with additional Parmesan cheese.
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Quick Tip: Use an Italian blend cheese instead of the mozzarella.
Thanks again to Group Recipes for this new twist on an old favorite.