2 − 10 oz. packages frozen chopped spinach (Thawed in refrigerator overnight)
1 lb. ricotta cheese
3/4 lb. shredded mozzarella cheese
2 oz. grated Romano cheese
1/2 teas. black pepper
1/4 lb. (1 stick) butter or margarine, lightly melted
12 lasagna noodles
16 oz. jar spaghetti sauce (thinned with a little water)
Cook lasagna noodles according to package directions. Drain carefully so as not to break noodles. Rinse and lay out flat on a cookie sheet. Set aside.
Squeeze the excess moisture out of spinach. Place in a bowl and add ricotta, mozzarella, Romano, pepper, and melted butter.
Mix just long enough to combine ingredients, the ricotta should not be green.
Evenly divide the spinach mixture among noodles. Spread mixture evenly over noodles leaving a one inch space on top and bottom. Starting from one end, roll each noodle up over filling. Place them seam side down in a lightly oiled casserole dish allowing only one layer of rolls. Pour warmed sauce over all, cover, and bake at 350F for 20 − 30 minutes or until heated throughout.
NOTE: The spinach mixture is the same as used in spinach and