Florentine Lasagna Rolls

• 1-1/4 gal. frozen chopped spinach, thawed, squeezed dry
• 2-1/2 qt. ricotta cheese
• 20 each eggs, beaten
• 1-1/4 qt. onions, chopped
• 3-3/4 cups Kraft 100% Parmesan Grated Cheese, divided
• 60 each lasagna noodles, cooked, drained
• 1-1/4 gal. tomato-basil pasta sauce
• 1-1/4 qt. Delissio Italian Mozzarella Block, shredded

1. Mix spinach, ricotta, eggs, onions and half of the Parmesan cheese.
2. Spread 1/2 cup (125 mL) of the spinach mixture onto each lasagne noodle.
3. Roll up tightly, starting at one of the short ends and keeping all of the filling within edges of noodles.
4. Place, seam-sides down, in 2 (2-inch-deep) full-hotel pans sprayed with cooking spray (or in one 1/6-size 2-inch-deep hotel pan for trial recipe).
5. Pour pasta sauce evenly over lasagne rolls; sprinkle with mozzarella cheese and the remaining Parmesan cheese.
6. Top with parchment paper; cover with foil.
7. Bake in 300F-convection oven 45 min.
8. or until heated through (160F).

spinach, ricotta cheese, eggs, onions, cheese, lasagna noodles, tomatobasil pasta sauce, italian mozzarella

Taken from www.kraftrecipes.com/recipes/florentine-lasagna-rolls-93672.aspx (may not work)