Florentine Lasagna Roll

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.

Steps

Preheat oven to 350.

Place a sheet of wax paper on a flat surface.

Arrange the noodles on top of each other , over-lapping 1-inch.

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.

Place in a 9x13 baking dish seam side down.

In a small bowl combine the topping ingredients , pour over the roll and top with remaining parmesan cheese.

Bake at 350 for 30 minutes.

Let stand for 5 minutes before slicing.

Ingredients

lasagna noodles, frozen chopped spinach, cream cheese, dehydrated onion, parmesan cheese, coarse black pepper, garlic, egg, mozzarella cheese, hunts tomato sauce, sugar, garlic powder, basil, oregano