Ingredients:
12 lasagna noodles
2 1/4 cups milk
3 tablespoons all-purpose flour
1 tablespoon dried onion flakes
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1 teaspoon salt
1 (8 ounce) packages finely shredded cheddar cheese
1/2 cup grated parmesan cheese
1 (15 ounce) containers ricotta cheese
2 tablespoons chopped fresh parsley
Directions:
Cook lasagna according to directions; drain.
Preheat oven to 375.
Coat 8 cup shallow baking dish with cooking spray.
In pot over med-hi heat combine next 6 ingredients; bring to boil; stirring occasionally; boil until thickened.
Reduce heat to med; stir in cheddar and 1/4 cup Parm until melted; remove from heat.
In bowl combine ricotta, 1 tbs parsley and remaining Parm.
Spread each noodle with about 2 1/2 tbs ricotta mixture.
Beginning at short end, roll up each noodle.
Spread 1/2 cup cheddar sauce in bottom of baking dish.
Cut each roll in half crosswise; place rolls cut side down in baking dish.
Pour remaining cheddar sauce over rolls.
Cover with foil and bake about 45 minute.
If desired, to lightly brown, uncover& place under broiler 2 minutes; sprinkle with remaining parsley.
Servings: 6
Time preparation: 35 min.
Time total: 95 min.