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    Jan 2006
    Raleigh, North Carolina
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    Default Beef and Spinach Lasagna Roll

    Beef and Spinach Lasagna Roll
    1/4 lb ground beef
    3 tbs chopped onion
    14-oz tomato pasta sauce (OR USE YOUR OWN FROM THE FREEZER!)
    1 egg white
    1/2 cup ricotta cheese (OR CHEAT AND USE COTTAGE CHEESE)
    2 tbs Parmesan cheese
    1 tsp oregano
    3/4 cup shredded mozzarella cheese
    4 lasagna noodles, cooked
    1 cup fresh baby spinach leaves, washed, stems removed
    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 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. 2 servings.

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