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.
NOTE: The spinach mixture is the same as used in spinach and cheese calzones.