Saturday Thoughts.. Lasagna Rolls-ups with Cream Sauce

Photo from Land O Lakes Treasury of Country Recipes   

 Neither Sue nor I have made this recipe, but we had a request to see if we had it in our cookbook.  We did, so here it is.  We think others may like it too, so we thought we would post it for everyone.

                   Lasagna Roll-Ups with Cream Sauce

  8               each  lasagna noodles -- uncooked

  2          teaspoons  butter

  1           teaspoon  minced garlic

  1           cup  zucchini slices -- 1 medium

  1           cup  yellow, red or green pepper -- 1" pieces

     1/2    cup  red onion -- coarsely chopped

     1/2     teaspoon  salt

     1/4     teaspoon  pepper

  2            tablespoons  torn fresh basil

  1            teaspoon  chopped fresh oregano

  1            large  egg -- slightly beaten

  1            cup  mozzarella cheese -- shredded

     1/2     cup  freshly grated parmesan cheese

  15          ounces  ricotta cheese -- or 12 oz cottage cheese

  2            cups  ripe tomatoes -- 1/2" cubes

                        HERB SAUCE

  2          tablespoons  butter

  2          tablespoons  flour, all-purpose

     1/4   teaspoon  salt

     1/4   teaspoon  pepper

  1          cup  milk

  1           cup  shredded mozzarella cheese

     1/4           cup  chopped fresh parsley

  1         tablespoon  torn fresh basil

  2        tablespoons  freshly grated Parmesan cheese

Heat oven to 350°.  Cook lasagna noodles according to package directions; rinse.

In 10" skillet melt 2 tbsp. butter; stir in garlic.  Add remaining lasagna ingredients EXCEPT egg, cheese tomatoes and noodles.

Cook over med. heat, stirring occasionally, until vegetables are crisply tender (5-6 min.)

Meanwhile in large bowl, stir together egg and cheese.  Stir in tomatoes and cooked vegetables.

Place about 1/2 cup filling on one end of each lasagna noodle.  Roll up lasagna noodle, jelly roll fashion.  (Some filling will spill out each end.)

Place, seam side down, in 12 x *" baking pan.  Fill in around roll-ups with excess filling.  Set aside.

In 2 quart saucepan melt 2 tbsp. butter over med. heat; stir in flour, salt and pepper.  Cook, stirring occasionally, until smooth and bubbly, 30 seconds.  Add milk; continue until sauce begins to thicken (1-2 minutes).

Stir in 1 cup mozzarella, 1 tbsp. parsley and basil.  Continue cooking until cheese is melted 2-4 minutes.

Pour over lasagna roll-ups; sprinkle with 2 tbsp. Parmesan.

Bake for 25-30 minutes until heated through.

Serves 8     "Land O Lakes Treasury of Country Recipes 1992"