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Florentine Lasagna Roll-ups Recipe

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This recipe for Florentine Lasagna Roll-ups, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Marie
Added: Tuesday, March 3, 2009


12 lasagna noodles
1/4 cup chopped onions
6 tablespoons butter (divided use)
2 (10 oz) pkgs. frozen chopped spinach, thawed and well drained
1-1/2 cups (6 ounces) shredded mozzarella cheese
1/2 cup sour cream
1 egg slightly beaten
1/4 cup flour
1-1/2 tsp. instant chicken bouillon
1/4 tsp. pepper
1 cup milk
1 cup light cream or half and half
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees. Cook lasagna according to package directions. Cool in large bowl of cold water; set aside. Saute onions in 2 tablespoons butter until tender, about 5 minutes. Combine spinach, onions, mozzarella cheese, sour cream and egg and set aside. Melt 4 tablespoons butter in a saucepan. Stir in flour, instant bullion and pepper. Stir in milk and cream. Bring to a boil stirring constantly. Boil & Stir for 1 minute. Remove noodles from water. Pat dry with paper towels. Spread about 1/4 cup spinach mixture over each noodle (reserve some noodles for top of pan). Roll up jelly roll fashion starting at small end. Spread a small amount of sauce in bottom of buttered 2 qt. rectangular baking pan. Place rolls in dish and top with 1 layer lasagna noodles. Spoon remaining sauce over top and sprinkle with Parmesan cheese. bake 30 to 35 mins. or until hot and bubbly.




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