6 lasagna strips
10 oz. spinach, thawed and drained well
2/3 c. ricotta cheese
1/3 c. Parmesan cheese
1 egg
1/4 tsp. nutmeg

SAUCE:

3 tbsp. butter
2 tbsp. flour
1 c. milk
4 oz. Gorganzola cheese

Cook lasagna; keep in cold water. Chop spinach, combine with ricotta, egg, Parmesan and nutmeg. Spread on lasagna strip and roll up. Place in baking dish seam side down.

Make roux with butter and flour; add milk and stir constantly until boiling. Add crumbled Gorganzola cheese and stir until it melts. Pour over rolls. Sprinkle with grated Parmesan. Bake at 375 degrees for 15-20 minutes. Serve with spaghetti sauce over or plain.

NOTE: This dish can be easily made the day before but must be baked the day of serving.