Florentine Lasagna Roll

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 for 30 minutes.
7. Let stand for 5 minutes before slicing.

lasagna noodles, filling, spinach, cream cheese, onion, parmesan cheese, coarse black pepper, garlic, egg, mozzarella cheese, sauce, tomato sauce, sugar, garlic powder, basil, oregano, topping, parmesan cheese

Taken from www.food.com/recipe/florentine-lasagna-roll-394420 (may not work)