Lasagna Rolls

Tonight Jo-Ann and Dad joined us for dinner. I have been wanting to try this recipe for some time now. This recipe is one of Giada's from the Food Network, but I made some changes. I think they turned out great, and we all enjoyed them very much. Jo-Ann brought dessert which was soooo good! She made Chocolate Mint Grasshopper Pie from the Kraft Food and Family magazine. She left the leftovers with us which I am sure the pregnant lady will have no problem finishing. :)
Lasagna Rolls with Meat Sauce

Meat Sauce:
1 lb lean ground beef
1 onion chopped
26 oz of your favorite tomato sauce, store bought or homemade

Lasagna Rolls:
10 lasagna noodles
15 oz. ricotta cheese
1/4 package of frozen chopped spinach, squeezed dry (they come in 10 oz packages)
1 cup grated parmesan cheese
1 large egg, beaten
3/4 t salt
1/2 ground black pepper
1 cup shredded mozzarella & provolone cheese (or just mozzarella)

Preheat oven to 450 degrees.
Cook ground beef and chopped onion over medium heat, drain fat. Add tomato sauce, reduce heat to low, cover and simmer for 15-20 minutes.

Cook lasagna noodles in a pot of boiling water, drain and set aside.

Mix ricotta, spinach, parmesan cheese, egg, salt, and pepper in a bowl until blended.

Spread 1/2 c tomato sauce on the bottom of 13×9 glass pan to prevent lasagna rolls from sticking to the bottom.
Spread 3-4 tablespoons of cheese mixture on each lasagna noodle, roll and place seam side down in 13×9 glass pan. Cover with meat sauce, sprinkle with cheese.
Cover with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes. Remove from oven and let cool for 10 minutes before eating.