1 (15 1/2 oz.) can salmon, reserve liquid
1/2 c. chopped green onion
1/3 c. grated Parmesan cheese
1/2 tsp. salt
12 lasagna noodles
1 1/2 c. coarsely chopped spinach
1 1/2 c. ricotta cheese
1 egg
1/4 tsp. garlic powder
Cheese sauce

CHEESE SAUCE:

1/4 c. butter, melted
Half & half
1 c. shredded Swiss cheese
1/4 c. flour
1/2 tsp. salt
1/4 c. grated Parmesan cheese

TO MAKE PINWHEELS: Drain and flake salmon, reserving liquid. Combine salmon, spinach, onion, cheeses, egg and seasoning; mix well. Cook noodles, drain. Divide filling in 12 parts, spread on noodles. Roll up pinwheel fashion. Pour half the cheese sauce in the bottom of an 11 3/4 x 7 1/4 x 1 3/4 inch baking dish. Place noodles on end in dish; cover with remaining sauce. Bake at 375 degrees for 30 minutes or until golden and bubbly.

SAUCE: Combine butter with flour. Add half & half to reserved salmon liquid to measure 2 cups. Gradually add liquid to butter and flour mixture. Cook until thickened, stir constantly. Add salt, Swiss cheese and Parmesan. Continue heating until cheese is melted. 6 servings.