Rotolo Alla Fiorentina

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 3 tablespoons butter
• 2 cups mushrooms, chopped
• 1 large onion, chopped
• 2 ounces prosciutto, chopped (about 1/4 cup)
• 10 ounces fresh spinach, chopped
• 1 cup mozzarella cheese, shredded
• 1 (15 ounce) container ricotta cheese
• 2 eggs
• 1/2 cup romano cheese, grated
• 1/4 teaspoon nutmeg (optional)
• 1 pinch salt, to taste
• 1 pinch pepper, to taste
• 1 (34 ounce) jar tomato and basil pasta sauce
• 10 lasagna noodles, cooked

Recipe

• 1 preheat oven to 375o. 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.
• 2 except lasagna and sauce. spread ½ cup vegetable cheese over each lasagna noodle, roll to enclose filling; set aside.
• 3 in 13 x 9-inch baking dish, spread ½ cup tomato sauce. arrange stuffed lasagna rolls seam side down in dish, cover and bake 30 minutes or until bubbling.
• 4 to serve prep plate with some sauce, cut in half and stand on cut end.
• 5 serve with remaining tomato sauce, heated. garnish with some chopped spinach.