Lasagna Florentine Rolls
Lasagna Florentine Rolls Print Recipe
Main Ingredient: Pasta
Yield: 4 servings
Italian Pasta
  • 8 lasagna noodles, not oven-ready
  • 16 ounces spinach dip
  • 1/4 c. Cheddar cheese, grated
  • 1 Pinch of black pepper
  • 1 Pinch of nutmeg
  • 1 c. tomato sauce
  • 1 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1 tsp. granulated sugar

Preheat oven to 350° F.

In a large pot of boiling salted water, cook lasagna noodles until al dente, about 10 minutes. Drain and spread noodles on the counter.

In a medium-sized bowl, stir spinach dip with the Cheddar, nutmeg and black pepper. Mix well until cheese is soft. Taste and add more seasoning if needed.

Spread 1/4 cup cream cheese mixture over each lasagna noodle. Roll up jellyroll style, then set seam-side down in a greased baking dish. Cover tightly and bake until hot, from 20 to 25 minutes.

Just before serving, stir tomato  sauce with basil, thyme and sugar in a small saucepan. Gently heat, stirring often, over medium heat until mixture bubbles. Remove from heat and pour over lasagna rolls.

To serve, spoon about 2 Tablespoons of sauce on each of the 4 warmed dinner plates. Arrange 2 lasagna rolls on each plate. Drizzle with reamaining sauce. Serve immediately.