Spinach and Salami Lasagna Roll-Ups


1 tbsp olive oil
6 cups spinach
2 cloves garlic, mined
16 lasagna noodles, cooked
1 1/2 cups prepared artichoke and Asiago dip
3/4 cup smooth ricotta cheese
3/4 cup grated Parmesan cheese, divided
1 pkg (6 oz) Fiorucci Panino Hard Salami & Mozzarella, halved
2 cups tomato sauce
1 tbsp sliced fresh basil
1 tbsp chopped fresh parsley


1. Preheat oven to 350˚F. Heat oil in large skillet set over medium heat; sauté spinach and garlic for 3 to 5 minutes or until wilted and tender. Let cool completely.

2. Lay lasagna noodles on work surface. Combine spinach, artichoke and Asiago dip, ricotta, and 1/2 cup Parmesan; spread evenly over noodles. Place piece of panino along one short end and roll up noodle to enclose.

3. Arrange roll-ups in greased 13- x 9-inch baking dish; spoon tomato sauce over top. Sprinkle with remaining Parmesan. Bake for 20 to 25 minutes or until sauce is bubbly and heated through. Sprinkle with basil and parsley.

Tip: For easy prep, replace fresh spinach with frozen, thawed spinach that has been squeezed dry.