FLORENTINE LASAGNE ROLL
Source of Recipe
My girlfriend Misty
Recipe Introduction
This is the one dish that I can serve my vegetarian daughter and I know that all the meat lovers at the table will absolutely love it too!
List of Ingredients
FILLING
10 oz pkg. frozen chopped spinach, cooked and squeezed well to drain.
8 oz pkg cream cheese softened
1/4 cup grated Parmesan cheese
1/4 cup chopped onion
1/8 teaspoon pepper
1 garlic clove, minced
1 egg slightly beaten
1 cup shredded Mozzarella cheese
SAUCE
3 (8 oz.) cans tomato sauce
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon basil leaves
1/4 teaspoon oregano leaves
1/4 cup grated Parmesan cheese
10 uncooked lasagne noodles
Recipe
Cook lasagne noodles to desired doneness as directed on package. (DO NOT OVERCOOK) Drain, rinse with hot water.
Heat oven to 350 degrees. On waxed paper-lined cookie sheet, arrange noodles, overlapping long sides to form 12 inch square (the long sides of the noodles should overlap approx. 1/2 inch). In medium bowl, combine all filling ingredients EXCEPT mozarella cheese. Mix well. Spread mixture over noodles (like it was frosting). Sprinkle with mozzarella cheese. Starting at the short ends of the noodles, roll up jelly-roll fashion.
Using 2 large spatulas, place roll, seam side down, in an ungreased 12x8 inch baking dish. In small bowl, combine all sauce ingredients EXCEPT 1/4 cup parmesan cheese. Pour over roll. Sprinkle with remaining parmesan cheese. Bake at 350 for 30 minutes. Let stand 5 minutes before serving.
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