Lasagne Rolls with Spinach Sauce

      2 T  Butter or margarine
      2 T  Onion; finely chopped
    1/2 ts Garlic; minced
      2 T  Flour
  1 1/4 c  Milk
    1/4 c  Plus 2 T. Parmesan cheese; grated & 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.  

Contributed by Judi M. Phelps
Source: Family recipe.