Title: Lasagne rolls with spinach sauce
 Categories: Pasta
      Yield: 4 Servings
 
           -JUDI M. PHELPS
      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)
           -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