Rotolo Alla Fiorentina - cooking recipe

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

Preparation

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.
EXCEPT lasagna and sauce. Spread 1/2 cup vegetable cheese over each lasagna noodle, roll to enclose filling; set aside.
In 13 X 9-inch baking dish, spread 1/2 cup Tomato sauce. Arrange stuffed lasagna rolls seam side down in dish, cover and bake 30 minutes or until bubbling.
To serve prep plate with some sauce, cut in half and stand on cut end.
Serve with remaining Tomato sauce, heated. Garnish with some chopped spinach.