Florentine Lasagna Rolls

1. 1

   Mix spinach, ricotta, eggs, onions and 1-1/2 cups of the Parmesan cheese (or 1-1/2 Tbsp.

2. 2

   of the Parmesan cheese for trial recipe).

3. 3

   Spread 1/2 cup of the spinach mixture onto each lasagna noodle; roll up tightly, starting at one of the short ends, being careful to keep all of the filling within edges of noodles.

4. 4

   Place, seam sides down, in 2 full (2-inch deep) hotel pans sprayed with cooking spray.

5. 5

   (Or, use 1/6-size [2-inch deep] hotel pan for trial recipe.)

6. 6

   Pour pasta sauce evenly over lasagna rolls; sprinkle with mozzarella cheese and remaining 1-1/2 cups Parmesan cheese (or remaining 1-1/2 Tbsp.

7. 7

   Parmesan cheese for trial recipe).

8. 8

   Cover with parchment paper and foil.

9. 9

   Bake in 300F-convection oven for 45 minutes or until heated through (165F).

* Per serving · 4 servings · Values may vary.

No additional tips available.