Mini Lasagna

Ingredients

• 1 - pound ground Ostrich meat
• 1 - tablespoon Olive Oil
• 12 - Lasagna Noodles, cooked and drained
• 1 - 10 ounce frozen chopped Spinach, squeeze excess moisture
• 1/2 - cup chopped Green Onion
• 1/2 - cup chopped fresh Mushrooms
• 2 - minced Garlic cloves
• 3 - tablespoons Dry White Wine or Sherry
• 1/2 - cup Parmesan Cheese
• 2 - ounces part-skim shredded Mozzarella Cheese
• 1/2 - cup part-skim Ricotta Cheese
• 1 - beaten Egg
• 1 - beaten Egg White
• 1 - teaspoon Basil
• 1/2 - teaspoon Oregano
• 1/4 - teaspoon Pepper
• 3 - cups prepared Spaghetti Sauce heated in sauce pan

Directions

Brown meat in olive oil; add onions, mushrooms, garlic, and wine. Cook until vegetables are soft. Transfer mixture to large bowl. Add spinach, Parmesan cheese, ricotta cheese, mozzerella cheese, egg, egg white, basil, oregano, and pepper to mixture. Spread 1/2 cup of mixture on each cooked lasagna noodle. Roll up and place seam side down in a baking dish coated with non-stick cooking spray and large enough to hold 12 roll-ups. Pour half of sauce over rolls. Cover and bake at 350°F for 30 minutes. Serve each roll-up with 2 tablespoons sauce on the side.

Serves 6.