Vegetarian Lasagna Rolls

Preheat the oven to 450°F (230°C).

FOR THE BECHAMEL:

Melt the butter in a small sauce pan over low heat. Add the flour and whisk for a few minutes. Pour in the milk and increase the heat to medium-low. Whisk until it just begins to bubble and the sauce has thickened. Remove from the heat and season with salt, pepper and nutmeg. Pour the sauce in the bottom of a buttered baking dish.

FOR THE FILLING:

Melt the 2 tablespoons butter in a skillet and sauté the zucchini, onion and bell pepper until softened, but still with a bite. In a large bowl, mix the ricotta, Parmesan, egg, spinach and seasonings. Mix in the warm sautéed vegetables a little at a time, to temper the egg.

TO ASSEMBLE THE LASAGNA ROLLS:

Boil the lasagna noodles in water with a bit of oil. Cook them until softened and flexible, but still raw. Lay them on a flat surface, then spread the filling on across the whole of each sheet. Roll them up and place in the baking dish over the Bechamel sauce. Pour the tomato cream sauce over the lasagna rolls and spread out evenly. Sprinkle with mozzarella and the 2 tablespoons Parmesan.

Cover with foil and bake for 20 minutes, then uncover and bake for about 15 minutes more until the cheese is golden and bubbly. Cool for 10 minutes before serving.