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Nutrition Facts
Serving Size 1 (274g) Recipe makes 6 servings
Calories 437
Calories from Fat 196		(44%)
Amount Per Serving		%DV
	Total Fat 21.8g	33%
	Saturated Fat 12.8g	63%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 99mg		33%
Sodium 1001mg		41%
Potassium 725mg		20%
Total Carbohydrate 42.6g		14%
	Dietary Fiber 4.6g	18%
	Sugars 7.3g
Protein 19.8g		39%
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Florentine Lasagna Roll

Recipe #394420 | 1¼ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: greksgirl
Oct 13, 2009

Found this in a supermarket checkout cookbook years ago and it's still a family favorite. One important step is getting the water removed from the spinach as much as possible; after I drain it and squeeze as much out by hand I wrap it in a 4 layer pad of paper towels and squeeze it some more. Save the paper towels and use them later to dry off the noodles so they don't slide all over, this makes it a lot easier to spread the filling. I have listed 2% cheese and 1/3 less fat cream cheese but it started out being made with the full deal, we don't notice any decrease in flavor (I've also made it without the egg a time or two when I ran out and it tastes the same and holds together OK). I also think the filling makes a good spinach dip if you leave out the egg. Cook time includes the 5 minute stand time.

SERVES 6 , 1 roll (change servings and units)

Ingredients

10 lasagna noodles, cooked and drained (cover with cold water to make them cooler to work with)

Filling

10 ounces frozen chopped spinach, defrosted and well- drained
8 ounces cream cheese, softened (may use 1/3-less-fat or fat-free)
2 tablespoons dehydrated onion, soaked in 4 tbsp. Hot water
1/4 cup grated parmesan cheese
1 pinch coarse black pepper
1/2 teaspoon minced garlic
1 extra large egg, slightly beaten
4 ounces shredded mozzarella cheese

Sauce

24 ounces Hunts tomato sauce
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/4 teaspoon oregano

Topping

1/4 cup parmesan cheese

Directions

1
Preheat oven to 350°.
2
Place a sheet of wax paper on a flat surface. Arrange the noodles on top of each other, over-lapping 1-inch.
3
Combine all the filling ingredients except the mozzarella, mix well. Spread over the noodles, top with the mozzarella cheese and roll up jelly-roll fashion.
4
Place in a 9”X13” baking dish seam side down.
5
In a small bowl combine the topping ingredients, pour over the roll and top with remaining Parmesan cheese.
6
Bake at 350° for 30 minutes.
7
Let stand for 5 minutes before slicing.