So tasty and really knocks the socks off those you serve it too!

This recipe has a few steps to it, like a lasagna, however the payoff is incredibly worthwhile.

Let the savory adventure begin!

Cook 1 pound of ground beef and

1 large onion, chopped, in a large skillet, over medium-high heat.  When beef is browned, drain.

Stir in 4 cups of homemade spaghetti sauce (see link to my sauce recipe!) and about 10 ounces of fresh, thinly sliced, cooked mushrooms.

Heat to boiling.  Add 1 1/2 teaspoons salt and 1 teaspoon freshly ground pepper.

Pour 1/2 of the  meat sauce into the bottom of a greased 9 x 13 inch pan.

Spread evenly.  Set aside.

In a large bowl combine 1/4 cup of freshly shredded Parmesan cheese,

1 teaspoon salt,

1/2 teaspoon freshly ground black pepper,

1 cup of freshly shredded mozzarella cheese,

a 15 ounce container of ricotta cheese,

and 1 package (10 ounces) of frozen chopped spinach, thawed and squeezed between paper towels to drain.

Spread cheese mixture and meat mixture to the edges of 12 cooked lasagna noodles.

Roll up; cut roll in half to form 2 roll-ups.

Place cut sides down in beef mixture.  Repeat with remaining noodles and cheese & meat mixtures.

Cover entire pan with remaining 2 cups of meat mixture.

Then send it over the top by sprinkling the top with another cup of the freshly shredded mozzarella cheese!  Soooo cheesy and delicious!

Cover and bake for 30 minutes.

YUM!

Servings: 8.

Bon Appétit, Ma Chérie!