Ingredients
10 uncooked lasagna noodles1 package (8 ounces) cream cheese, softened2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry1 carton (15 ounces) ricotta cheese2 cups shredded part-skim mozzarella cheese1 cup grated Parmesan cheese1-1/2 teaspoons Italian seasoning1/4 teaspoon saltSAUCE:3 tablespoons butter4 tablespoons all-purpose flour1/2 teaspoon pepper1/4 teaspoon salt2 cups chicken broth1 cup heavy whipping creamTOPPING:1/2 cup shredded Gruyere cheese1/2 cup grated Parmesan cheese
Preparation
Cook lasagna noodles according to package directions; drain. In a large bowl, beat cream cheese until smooth. Stir in the spinach, ricotta, mozzarella, Parmesan, Italian seasoning and salt. Spread 1/2 cup cheese mixture over each noodle; carefully roll up.
For sauce, in a large saucepan, melt butter over medium heat. Whisk in the flour, pepper and salt until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream.
Pour 1 cup sauce into a greased 13-in. x 9-in. baking dish. Cut lasagna roll-ups in half widthwise; place cut side down in dish. Top with remaining sauce; sprinkle with Gruyere and Parmesan.
Cover and bake at 350° for 20-25 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.
