Florentine Lasagna Rolls

• 1-1/4 gal. IQF chopped spinach, thawed, squeezed dry
• 2-1/2 qt. ricotta cheese
• 20 each eggs, slightly beaten
• 1-1/4 qt. onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/4 cups KRAFT Grated Parmesan Cheese, divided
• 60 each lasagna noodles, cooked, drained and chilled
• 2 gal. Tomato pasta sauce
• 1-1/4 qt. Shredded low moisture part skim milk mozzarella cheese

1. Mix spinach, ricotta, eggs, onions and 3/4 cup of the Parmesan cheese (or 1-1/2 tsp.
2. for trial recipe).
3. Spread 1/2 cup of the spinach mixture onto each noodle; roll up tightly, starting at one short end and keeping all of the filling within edges of noodles.
4. Place, seam sides down, in 2 full-sized (2-inch) hotel pans sprayed with cooking spray.
5. (Or, use 1/6-size 2-inch hotel pan for trial recipe.)
6. Pour pasta sauce over tops of rolls; sprinkle with mozzarella cheese and remaining Parmesan cheese.
7. Cover with parchment paper and foil.
8. Bake in 300F-convection oven for 45 minutes or until heated through (165F).

ricotta cheese, eggs, onions, parmesan cheese, lasagna noodles, tomato pasta sauce, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/florentine-lasagna-rolls-97832.aspx (may not work)