Lasagna Roll Casserole Grandmother'S Kitchen

• INGREDIENTS
• FOR THE SAUCE
• 1 tablespoon butter
• 2 lbs lean or extra lean ground beef
• 1 medium finely chopped onion
• 1 can 580 ml tomato sauce
• 1 small can tomato paste
• 10 fresh white mushrooms finely sliced
• 2 fresh garlic cloves finely cut or squeezed with a garlic press
• 1 teaspoon dried oregano flakes (or fresh if you have it)
• 1/4 cup water - to add to the sauce IF necessary
• We want the sauce to be fairly thick, sometimes there is enough moisture from the fried onions & mushrooms to make the sauce the right consistency, but if its super thick, you can add just a wee bit of water.
• salt and pepper to taste
• FOR THE FILLER LAYER
• 1 egg
• 1 container (15 oz) ricotta cheese or dry baking cottage cheese
• 4 ounces of fresh spinach - steam cook for a few minutes then drain and squeeze the water out.
• 1/2 cup Parmesan cheese
• THE NOODLES
• 12 lasagna noodles
• FO

1. FOR THE SAUCE
2. 1 tablespoon butter
3. 2 lbs lean or extra lean ground beef
4. 1 medium finely chopped onion
5. 1 can 580 ml tomato sauce
6. 1 small can tomato paste
7. 10 fresh white mushrooms finely sliced
8. 2 fresh garlic cloves finely cut or squeezed with a garlic press
9. 1 teaspoon dried oregano flakes (or fresh if you have it)

ingredients, butter, lean, onion, tomato sauce, tomato paste, mushrooms, garlic, oregano, water, onions, salt, layer, egg, ricotta cheese, fresh spinach steam, parmesan cheese, noodles, lasagna noodles

Taken from www.epicurious.com/recipes/member/views/lasagna-roll-casserole-grandmothers-kitchen-52644291 (may not work)