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

Preheat oven to 375 degrees. Cook lasagna noodles according to package directions. Cool in large bowl of cold water, set aside. Saute onion and red pepper with 3 tablespoons butter until tender, about 5 minutes. Combine spinach, onions, red pepper, 1 1/2 cups Mozzarella (set remaining Mozzarella aside), Ricotta and 1/2 c. Parmesan and egg. Remove noodles from water. Pat dry with paper towels. Spread about 1/2 cup spinach mixtures over each noodle. Roll up jelly roll fashion starting at short end.

Melt 1/4 cup butter in saucepan. Stir in flour. Add pepper and salt. Stir in milk and cream and remaining Parmesan. Bring to boil, stirring constantly. Boil and stir until thick. Spread small amount of sauce on bottom of buttered 2 quart rectangular baking dish. Place rolls in dish. Spoon remaining sauce over rollups. Sprinkle with remaining Mozzarella. Bake 30 to 35 minutes or until hot and bubbly.

Can be prepared ahead of time and refrigerated.