Three Cheese Spinach Rolls - cooking recipe

Ingredients

8 fluted lasagna noodles
3 Tbsp. butter or margarine
1 red pepper, seeded and finely chopped
1/2 c. onion, chopped
2 (10 oz.) pkg. frozen chopped spinach, cooked, squeezed and sauteed briefly in butter or margarine
2 c. shredded Mozzarella cheese
3/4 c. Ricotta cheese
3/4 c. grated Parmesan cheese
1 egg, slightly beaten
1/4 c. (1/2 stick) butter or margarine
1/4 c. all-purpose flour
1/8 tsp. pepper
1/2 tsp. salt
1 c. milk
1 c. light cream or half and half

Preparation

Preheat oven to 375\u00b0.
Cook lasagna noodles according to package directions.
Cool in large bowl of cold water; set aside. Saute onion and red pepper with 3 tablespoons of butter or margarine, until tender, about 5 minutes.
Combine spinach, onion, red pepper, 1 1/2 cups shredded Mozzarella cheese, Ricotta cheese, 1/2 cup Parmesan cheese and egg; set aside.
Melt 1/4 cup of butter or margarine in saucepan.
Stir in flour.
Add pepper and salt.
Stir in milk, cream and remaining Parmesan cheese.
Bring to boil, stirring constantly.
Boil and stir until thick.
Remove noodles from water.
Pat dry with paper towels.
Spread about 1/2 cup of spinach mixture over each noodle.
Roll up jelly roll fashion starting at short end.
Spread a small amount of sauce on the bottom of buttered 2-quart rectangular baking dish.
Place rolls in dish.
Spoon remaining sauce over roll-ups.
Sprinkle with remaining shredded Mozzarella cheese.
Bake 30 to 35 minutes or until hot and bubbly.
Serves 4 persons.
Add toss salad and garlic bread for a complete meal.