*The complete, printable recipe is in the recipe card at the end of this post.
PREPARE THE FILLING:
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.
NOODLES:
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).
PREPARE THE SAUCE:
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)
ASSEMBLE AND BAKE:
Preheat the oven to 375 degrees F. Spray a 13×9-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.