Lasagne rolls with spinach sauce

Yield: 4 Servings -

Ingredients:

2 tb Butter or margarine
2 tb Onion; finely chopped
1/2 ts Garlic; minced
2 tb Flour
1 1/4 c Milk
1/4 c Plus 2 T. Parmesan cheese; -grated and divided
1/2 ts Salt; divided
1/4 ts Pepper; divided ds Nutmeg
10 oz Pkg. frozen chopped spinach; -cooked and thoroughly -drained
15 oz Container ricotta cheese
8 oz Pkg. Mozzarella cheese; -shredded
1 Egg
1/2 ts Marjoram
1/4 ts Basil
12 Lasagne noodles (about 8 oz)

Instructions:

-cooked (al dente) and -drained Preheat oven to 350 degrees F. In a medium saucepan melt butter; add onion and garlic and saute 3 minutes or until onion is soft. Stir in flour; cook 1 minute. Add milk and stir over medium heat until thickened. Stir in 2 tablespoons Parmesan cheese 1/4 tsp. salt 1/8 tsp. pepper and nutmeg. Pour sauce into blender container and add half of the spinach; puree until smooth. Pour sauce back into saucepan; stir in remaining spinach. Pour 1/2 cup sauce into a deep 3-qt. casserole. In a large bowl combine ricotta mozzarella 1/4 cup Parmesan cheese egg marjoram basil 1/4 tsp. salt and 1/8 tsp. pepper. To assemble lay noodles out flat. Spread 3 tablespoons cheese mixture over each leaving 2" of noodle uncovered at one end. Starting at opposite end roll up jellyroll style. Stand upright in casserole dish. Arrange rolls in dish to touch each other. Pour remaining sauce over rolls. Bake covered 30 minutes or until heated through. Source: Family recipe. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com