Directions (continued)

• garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes
• or until all the water has evaporated and the spinach starts to
• stick to the pan, stirring constantly,. Transfer to a large bowl.
• In the same skillet, brown meat; drain and add to spinach mixture.
• Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well.
• Set aside.
• Cook lasagna noodles according to package directions; drain. Cut each
• noodle in half widthwise; spread out noodles side by side on a large
• piece of foil. Place 1 heaping tablespoon of filling at one end of
• noodle; roll up. Repeat with remaining noodles and filling.
• Pour about 1 cup of tomato sauce in the bottom of a 13-in. x 9-in.
• baking dish. Place two rolls, seam side down, vertically on both
• sides of the baking dish. Place remaining rolls in four rows of
• three rolls each; set aside.
• For cream sauce, melt butter in a heavy saucepan over medium heat;
• stir in flour until smooth; gradually add milk and cream. Bring to a
• boil, cook and stir for 1 minute or until thickened. Remove from
• heat; season with salt and pepper. Spread cream sauce over lasagna
• rolls. Cover with remaining tomato sauce. Sprinkle with cheese.
• Bake at 375°, uncovered, for 20-30 minutes or until hot and
• bubbly. Yield: 8-10 servings.