Cheesy Spinach Roll Ups

Ingredients

• 8 fluted lasagna noodles
• 3 tablespoons butter
• 1 red pepper, seeded and finely chopped
• 1/2 cup onion, chopped

• 2 (10 ounce) packages each frozen chopped spinach, cooked, squeezed and sauteed briefly in butter
• 2 cups of shredded mozzarella cheese
• 3/4 cup ricotta cheese
• 3/4 cup parmesan cheese
• 1 egg, slightly beaten
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/8 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup half-and-half cream

Directions

1. 1

   Pre heat oven to 375. Cook lasanga noddles according to package directions. Cool in a large bowl of cold water,set aside. saute oinon and red pepper with 3 tablespoons of butteruntil tender, about 5 minutes combine spinach, oinons, red peeper, 1 1/2 cups of mozzerella, 3/4 cups of ricotta, 1/2 cup of parmesan cheese, and egg, set aside. melt 1/4 cup of butter in sause pan. Stir in flour. Add pepper and salt. Stir in milk and cream and remaining parmesan cheese. Bring to a boil, stiring constantly, boil and stir until thick, remove from heat and set aside. Remove noddles from water. Lay flat and pat dry with paper towels. Spred about 1/2 cup of mixture over each noddle. Rool up jelly fashion starting at short end. Spread small amount of sauce on the bottom of the pan. Place rolls in the pan and spoon remaining sauce over the noodles. Sprinkle remaing mozzerella cheese over the top. Bake 30 to 35 mins or until hot and bubbly and cheese is slightly browned on the top.