- Green Bay Cheese® Extra Sharp Cheddar
- County Line® Extra Sharp Cheddar
- Black Creek® Extra Sharp Cheddar, aged 2 years
- Black Creek® Extra Sharp Cheddar, aged 3 years
- County Line® Medium Cheddar
- Green Bay Cheese® Medium Cheddar
- Deli USA® Mild Cheddar
- County Line® Mild Cheddar
- Green Bay Cheese® Mild Cheddar
- Organic Creamery® Organic Mild Cheddar
- Organic Creamery® Organic Sharp Cheddar
- County Line® Sharp Cheddar
- Green Bay Cheese® Sharp Cheddar
- Black Creek® Sharp Cheddar, aged 9 months
Lasagna Florentine Rolls
Makes 4 servings.
Ingredients:
- 8 lasagna noodles, not oven-ready
- 16 oz. spinach dip
- 1/4 cup (1 oz.) Cheddar cheese, grated
- 1 pinch of black pepper
- 1 pinch of nutmeg
- 1 cup tomato sauce
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 1 tsp. granulated sugar
Instructions:
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 - 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.
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