Roasted Vegetable Lasagna Roll Ups

Instructions

1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper (or spray with nonstick spray). In a medium bowl, toss the vegetables with the oil. Spread on your prepared baking sheet and sprinkle with salt and pepper. Bake 20 minutes, then use a spatula to move the vegetables around a little bit. Bake for an additional 20 minutes, or until the veggies are roasted and lightly toasted on the edges. Let them cool completely. (this step can be done earlier in the day)
2. (cook the noodles while you're making your filling) In a medium bowl, combine the ricotta, Parmesan, egg and a sprinkle of salt and pepper. Add the cooled vegetables and mix together.
3. Lay the cooked noodles onto a flat surface (it's good to lay them on some waxed paper if you have some, or spray a baking sheet lightly with nonstick spray).
4. In a medium saucepan over medium heat, melt the butter. Whisk in the flour. Whisk in the warmed milks (I just warm a little in the microwave) gradually. Continue to cook over medium heat, whisking constantly for about 3 minutes, then mix in the salt, pepper and Parmesan. Continue to whisk until the sauce begins to thicken, then remove from heat.*TIP: You can add a little of the "other" cheese in there, if you'd like too (I used a small sprinkle of Swiss)
5. Preheat the oven to 375 degrees F. Spray a 13x9-inch baking dish with nonstick spray. Pour sauce into the dish- just enough to cover the bottom. Spread a few tablespoons of the filling onto each lasagna noodle (as pictured). Sprinkle with shredded cheese (Swiss, mozzarella or gouda). Roll up each lasagna noodle and place, seam-side-down, into the pan. Drizzle the remaining sauce on top. Cover with foil and bake 30 minutes. Uncover and bake an additional 10 minutes.