ROUND FOUR REBUTTAL: Spinach Lasagna Rolls

I had every intention of rebutting Jamie's lasagna with a fabulous Niffer's-style veggie lasagna. But then some friends left a package of ground sirloin in my fridge after a Memorial Day cook-out and my lasagna-fate was sealed. Meat sauce it would be!

Spinach Lasagna Rolls

1 package lasagna noodles (not the no-boil type)
1 T olive oil
1 onion, diced
2 garlic cloves, minced
1 lb ground sirloin (optional)
1 small can tomato paste
1 large can strained tomatoes
1 pint mushrooms
1/4 t dried basil
1/4 t dried thyme
1/4 t dried oregano
1 t salt
1/4 t ground pepper (adjust all herbs/seasonings to taste)
2 package frozen spinach, thawed and squeezed dry
1 tub (12 oz?) ricotta cheese
1/2 C shredded Parmesan
1 C shredded mozzarella

Boil lasagna noodle according to package, reserve 1 C of pasta cooking liquid, and drain off the rest. Go ahead and separate the noodles or they'll all be one big lump by the time you get around to rolling them.

Saute diced onion and garlic in olive oil over medium heat until translucent. Add beef, if using, and saute until cooked through. Add tomato paste and stir until distributed throughout veggies/beef. Add strained tomatoes, mushrooms, spices, and reserved pasta water and simmer with the lid on for half an hour, testing for seasonings.

Preheat oven to 350 degrees.

Lay out several noodles on a chopping board or cookie sheet. Spread a spoonful of ricotta on each, then layer spinach, tomato sauce, and Parmesan cheese. Roll up and place seam side down in a greased 9x13 baking dish. Once the dish is full of lasagna rolls, spoon the remaining sauce over the top and cover with mozzarella cheese and any remaining ricotta. Bake at 350 degrees for 30 minutes, until the cheese is melty and golden.

That's it! It was darn tasty even if they did tend to explode and come unfurled when I dug in with a fork. I undercooked my noodles, so I'm sure that was part of the problem. Just cook them according to the package and you'll be fine.