8 fluted lasagne noodles
3 tbsp. butter
1 red pepper, seeded & finely chopped
1/2 c. onion, chopped
2 pkg. (10 oz. each) frozen spinach, finely chopped, cooked, squeezed & sauteed briefly in butter
2 c. shredded mozzarella cheese
3/4 c. ricotta cheese
3/4 c. Parmesan cheese
1 egg, slightly beaten
1/4 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. Cool in a 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 shredded mozzarella cheese, 3/4 cup ricotta, 1/2 cup Parmesan and egg. Set aside.

Melt 1/4 cup butter in saucepan. Stir in flour. Add pepper and salt. Stir in milk and cream and remaining Parmesan cheese. Bring to boil, stirring constantly. Boil and stir until thick. Remove noodles from water. Pat dry with paper towels. Spread about 1/2 cup spinach mixture over each noodle. Roll up jelly roll fashion starting at short end.

Spread a small amount of sauce on bottom of buttered 2 quart rectangular baking dish. Place rolls in dish. Spoon remaining sauce over roll ups. Sprinkle with remaining shredded mozzarella cheese. Bake 30-35 minutes or until hot and bubbly.