8 fluted lasagne noodles
3 tbsp. butter
1 red pepper, finely chopped
1/2 c. onion, chopped
2 (10 oz.) pkgs. frozen broccoli or spinach, squeezed & sauteed lightly in butter
2 c. Mozzarella cheese, shredded
3/4 c. Parmesan cheese
1/4 c. butter
1/4 c. flour
1 c. milk
3/4 c. ricotta cheese
1 egg, slightly beaten
1 c. half and half
Salt & pepper to taste

Preheat oven to 375 degrees. Cook lasagne as directed on package. Cool in bowl of cold water. Set aside. Saute onion and pepper in 3 tablespoons butter, 5 minutes. Combine spinach, onion, pepper, 1 1/2 cups Mozzarella, Ricotta, 1/2 cup Parmesan and egg. Set aside. Melt 1/4 cup butter in saucepan. Stir in flour. Add salt, pepper, milk, half and half, and remaining Parmesan cheese. Bring to a boil, stirring constantly until thick. Remove noodles from water. Pat dry with paper towel. Spread about 1/2 cup of spinach mixture over each noodle. Roll up, jelly roll fashion, starting at short end. Spread small amount of sauce on bottom of buttered 2 quart rectangular baking dish. Place rolls in dish. Spread remaining sauce over lasagne and top with Mozzarella cheese. Bake 30 to 35 minutes.