15 oz. carton ricotta cheese
4 oz. mozzarella cheese, shredded
1/4 c. grated Parmesan cheese
10 oz. pkg. chopped frozen spinach, thawed and well drained
1 lb. bay shrimp, shelled
1 lb. crabmeat, flaked
Salt and pepper to taste
12 lasagna noodles, cooked, according to package directions
Sauce (recipe listed below)

COOK'S NOTES: Make these lasagna rolls smaller, and serve them as a holiday appetizer or at other occasions.

PROCEDURE: In a bowl, mix cheese, spinach, shrimp and crab together. Season to taste with salt and pepper. Pat cooked noodles dry with paper towel. Lay noodles out on flat, work surface. Spread on even layer of prepared filling on each one layer of prepared filling on each one and roll up. lace rolls single layer, seam side down, in a 9 x 11 inch baking pan. Pour sauce over. Bake in a 350 degree oven for 20 to 25 minutes until heated through and sauce is bubbly. Serve with a crisp green salad and hot bread to complete the meal. Yield: Makes 12 servings of one roll each.

SAUCE:

4 tbsp. (1/4 c.) butter
3 tbsp. all-purpose flour
3 c. half and half
1/3 c. chopped onion
Optional: 1/4 c. sherry
1 heaping tbsp. each fresh chopped basil and oregano or 1 tsp. each dried
Salt and pepper to taste

PROCEDURE: Melt butter in 1 quart saucepan. Whisk in flour until blended an smooth. Add remaining ingredients, and simmer until reduced and slightly thickened and smooth, stirring occasionally. Yield: makes about 3 cups of sauce.