Sbarro Spinach and Cheese Rolls Florentina

    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.