Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS
2 tb Butter or margarine
2 tb Onion; finely chopped
1/2 ts Garlic; minced
2 tb Flour
1 1/4 c Milk
1/4 c Plus 2 T. Parmesan cheese;
-grated and divided
1/2 ts Salt; divided
1/4 ts Pepper; divided
ds Nutmeg
10 oz Pkg. frozen chopped spinach;
-cooked and thoroughly
-drained
15 oz Container ricotta cheese
8 oz Pkg. Mozzarella cheese;
-shredded
1 Egg
1/2 ts Marjoram
1/4 ts Basil
12 Lasagne noodles (about 8 oz)
-cooked (al dente) and
-drained

Preheat oven to 350 degrees F. In a medium saucepan, melt butter; add
onion and garlic and saute 3 minutes or until onion is soft. Stir in
flour; cook 1 minute. Add milk and stir over medium heat until
thickened. Stir in 2 tablespoons Parmesan cheese, 1/4 tsp. salt, 1/8
tsp. pepper, and nutmeg. Pour sauce into blender container and add
half of the spinach; puree until smooth.

Pour sauce back into saucepan; stir in remaining spinach. Pour 1/2 cup
sauce into a deep 3-qt. casserole. In a large bowl, combine ricotta,
mozzarella, 1/4 cup Parmesan cheese, egg, marjoram, basil, 1/4 tsp.
salt, and 1/8 tsp. pepper.

To assemble, lay noodles out flat. Spread 3 tablespoons cheese
mixture over each, leaving 2" of noodle uncovered at one end.
Starting at opposite end, roll up jellyroll style. Stand upright in
casserole dish. Arrange rolls in dish to touch each other. Pour
remaining sauce over rolls. Bake, covered, 30 minutes or until heated
through. Source: Family recipe.

Shared and MM by Judi M. Phelps. jphelps#shell.portal.com or
jphelps#best.com

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