Fluted  Lasagna noodles                                       1 10 oz pkg of spinach defrosted                                                                                                       microwaved for a few minutes

small pkg (16oz?) Ricotta cheese                       1 red bell pepper chopped

1 med onion chopped                                              3 T butter & 1/4 cup butter divided

2 cups shredded Mozzarella cheese                    1 cup grated Parmesan cheese

2 eggs slightly beaten                                              1/2 tsp salt

1/4 tsp pepper                                                        1 16 oz pkg sour cream

1 cup milk                                                               1/4 cup flour

Cook Lasagna according to package directions cool in cold water while you melt 3 T butter in frying pan & saute defrosted spinach for approx 5 minutes – remove to a bowl & saute onions & red peppers until translucent. Mix onions & peppers with spinach & blend with the ricotta cheese- 1/2 cup Parmesan cheese & 1 & 1/2 cups mozzarella cheese. Stir in eggs & set in refrigerator.

melt 1/4 cup butter in pan & add salt & pepper (I use more- this is more to taste) stir in flour & stir well until it is a paste slowly add milk to make sauce & then add the Parmesan cheese & sour cream (I use more Cheese than the recipe calls for too)

pour a little sauce in baking pan & spread around to cover bottom of pan. (you may want to line the pan with aluminium foil- makes clean up a lot easier.) place a spoonful of cheese mixture on each lasagne noodle & roll it up the long way- jelly roll style.. place each roll up in baking pan & once they’re all rolled pour the sauce over the rollups- cover with the remaining 1/2 cup of Mozzarella cheese & cover with foil. Bake at 350 for 30-40 minutes remove foil & bake annother 10 minutes- to brown cheese on the top.