Rotolo Alla Fiorentina

• 3 Tablespoonsn..Butter
• 2 cupsn...nushrooms, chopped
• 1 largen.nOnion, chopped
• 2 ozn..Prosciutto, chopped (about 1/4 cup)
• 10 oznresh Spinach, chopped
• 1 cupnozzarella cheese, shredded
• 1 containernicotta cheese (15oz.)
• 2 ean.nEggs
• 1/2 cupnomano cheese, grated
• 1/4 teaspoonnutmeg (OPTIONAL)
• salt and pepper to taste
• 34 oz.nTomato Basil Sauce
• 10 ean\nLasagna noodles, cooked

1. Preheat oven to 375f. In a large skillet, melt butter and cook onion and mushrooms over medium heat, stirring occasionally, until liquid from mushrooms cooks off. Remove from heat; stir in remaining ingredients EXCEPT lasagna and sauce. Spread 1/2 cup vegetable cheese over each lasagna noodle, roll to enclose filling; set aside.
2. In 13 X 9-inch baking dish, spread 1/2 cup Tomato sauce. Arrange stuffed lasagna rolls seam side down in dish, cover and bake 30 minutes or until bubbling. Serve with remaining Tomato sauce, heated.

butter, mushrooms, onion, fresh spinach, mozzarella cheese, ricotta cheese, eggs, romano cheese, nutmeg, salt, basil sauce, lasagna noodles

Taken from www.epicurious.com/recipes/member/views/rotolo-alla-fiorentina-50013175 (may not work)