Florentine Lasagna Roll - cooking recipe

Ingredients

10 lasagna noodles, cooked and drained (cover with cold water to make them cooler to work with)
Filling
10 ounces frozen chopped spinach, defrosted and well- drained
8 ounces cream cheese, softened (may use 1/3-less-fat or fat-free)
2 tablespoons dehydrated onion, soaked in 4 tbsp. Hot water
1/4 cup grated parmesan cheese
1 pinch coarse black pepper
1/2 teaspoon minced garlic
1 extra large egg, slightly beaten
4 ounces shredded mozzarella cheese
Sauce
24 ounces Hunts tomato sauce
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/4 teaspoon oregano
Topping
1/4 cup parmesan cheese

Preparation

Preheat oven to 350\u00b0.
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 9\"X13\" 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\u00b0 for 30 minutes.
Let stand for 5 minutes before slicing.