1 pound ground beef
1 cup finely diced onion
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 can (28 ounces) crushed tomatoes with juice 1 jar (24 ounces) marinara sauce
1/4 cup dry white or red wine
1 box (10 ounces) frozen chopped spinach, thawed
2 eggs, beaten
1 packet (1/2 ounce) dry pesto sauce mix
1 container (15 ounces) ricotta cheese
1/4 cup grated parmesan cheese
3 cups shredded mozzarella cheese, divided
12 lasagna noodles, cooked al dente
Preheat oven to 350 degrees. Brown beef with onion until crumbly and no longer pink. Drain any grease. Season with garlic salt and pepper. Add tomatoes, spaghetti sauce, and wine. Bring to a boil. Turn down heat and let simmer 5 minutes.
Squeeze dry spinach. In a bowl mix together spinach, eggs, pesto mix, ricotta, Parmesan, and 1 cup of mozzarella cheese. Spread some of the cheese mixture over each noodle. Carefully roll up.
Spoon half of the meat sauce into the bottom of a 9 x 13 inch baking dish that’s been sprayed with cooking spray. Place rolled pasta, seam side down over sauce. Spoon the remaining sauce over each roll Sprinkle the rest of the mozzarella cheese over each roll. Cover casserole with foil. Bake 25 to 35 minutes. Uncover and bake another 5 to 15 minutes or until bubbly.