10 lasagna noodles
1 tbsp. olive oil

Add noodles and oil to boiling salted water and cook "al dente" stage. Drain; spread noodles side by side on flat area covered with foil.

1 garlic clove
1 finely chopped onion
2 tbsp. olive oil
1 (10 oz.) pkg. frozen spinach (thawed, squeezed dry, and re-chopped)
1 lb. ground pork or beef
1 tbsp. butter
5 tbsp. Parmesan cheese
2 tbsp. cream
2 beaten eggs
1/2 tsp. oregano
Salt and pepper

Saute garlic and onion in olive oil until onions are soft. Add spinach, stirring constantly. Turn into large bowl. Brown meat in butter; add to bowl with spinach along with cheese, cream, eggs, and oregano. Mix well; salt and pepper to taste.

TOMATO SAUCE: 3-4 cups plain tomato sauce

BESCIAMELLA SAUCE: 6 tablespoons butter, 6 tablespoons flour, 1 cup milk, 1 c. cream, 1 teaspoon salt, 1/8 teaspoon pepper.

In pan melt butter; remove from stove. Add flour, return to stove; add milk and cream. Cook until blended. Add salt and pepper.

Assembling Cannelloni: Pour thin film of tomato sauce over bottom of 9 x 13 dish. Cut lasagna in half; place 1 tablespoon filling at one end of each noodle half and roll up. Place in dish; dish will contain 16 rolls.

Spread Bescialmella Sauce over rolled lasagna, then tomato sauce over that. Sprinkle with Parmesan cheese and dot with butter. Bake uncovered at 375 degrees for 20 minutes or until bubbling.