Lasagna Roll-Ups

• 8 lasagna noodles
• Sauce: 2 Tbsp olive oil, 1 garlic glove, minced, 6-oz can tomato paste, 1 4-oz jar sliced mushrooms, 1/2 cup chopped onion, 1 14-1/2 oz Italian style tomatoes, 2 15-oz cans tomato sauce, Italian seasoning, salt and pepper to taste
• Filling: 1 15-oz ricotta cheese, 2 cups mozzarella cheese, divided, 1 egg, 1 10-oz package frozen spinach, thawed and well drained, 1/3 cup cheddar cheese, 2 Tbsp parmesan cheese, salt and pepper to taste

1. Cook lasagna noodles in large pan until noodles are no longer stiff. Place noodles on foil to cool. Heat oven to 350F.
2. In skillet heat oil, add onion and garlic, saute until tender. Add tomatoes, tomato paste, tomato sauce, mushrooms and seasonings. Heat to boiling; reduce heat and simmer 30 minutes; set aside.
3. In 2 quart bowl stir together ricotta cheese, spinach, 1 cup mozzarella cheese, 1/2 cup cheddar cheese, egg, parmesan cheese, salt and pepper.
4. In bottom of 12x8" baking dish, spread enough tomato mixture to cover bottom. Spread about 1/3-cup cheese filling on each lasagna noodle to within 1" of ends; roll up. Place roll-ups seam side down in prepared dish; top with remaining tomatoes. Cover and bake 35 minutes or until hot and bubbly. Sprinkle with remaining cheeses and bake 10 minutes longer. Serve.

noodles, olive oil, filling

Taken from www.epicurious.com/recipes/member/views/lasagna-roll-ups-51740811 (may not work)