1 pound lean ground beef or ground turkey
1 onion, chopped
2 squash, sliced
1 (15 ounce) can tomato sauce
1 (8 ounce) can tomato sauce (garlic flavored)
A handful of sliced mushrooms
8 ounces shredded mozzarella cheese
4 ounces shredded parmesan cheese
1 cup part-skim ricotta cheese
1/4 cup milk
1/2 cup dried bread crumbs, seasoned
1 (16 ounce) package lasagna noodles
1. In a medium size skillet cook ground beef. After beef is browned, add chopped onion and squash, mushrooms, and stir until vegetables are tender. Stir in the can of garlic flavored tomato sauce.
2. In a large bowl mix the eggs, half of the shredded mozzarella cheese, ricotta cheese, milk, and bread crumbs.
3. Boil noodles. Drain and lay each noodle flat on wax paper. Spread the egg/cheese mixture on each noodle, top with the meat mixture and roll up. Place each roll up side by side in a 9 x 13 casserole dish on top of a layer of tomato sauce (save some for the top as well). Top lasagna roll ups with the remainder of the tomato sauce, remainder of the mozzarella cheese, and parmesan cheese.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes. Let stand 5 minutes before serving.