<p> Lasagna Roll-Ups</p><p>Lasagna Sauce 4-5 lasagna noodles (not oven ready) 1 Tbsp. margarine 1 Tbsp. margarine 1 Tbsp. all-purpose flour 1 clove minces fresh garlic 1/8 tsp. salt ½ C green peppers, diced 1/8 tsp. pepper ¼ C diced onion ½ C skim milk ¼ tsp. salt ½ C shredded mozzarella cheese* 1/8 tsp. pepper 2 tsp. dried parsley 1 tsp. dried basil ½ tsp. dried basil 1/8 tsp. dried oregano 1 Tbsp. parmesan cheese*</p><p>½ egg slightly beaten** ½ C shredded mozzarella* *use light cheese to decrease fat ¼ C parmesan cheese* ** ~30mL equals ½ egg 1 C ricotta cheese* ½ C ripe tomato, diced</p><p>Preheat oven to 350°F if using oven method</p><p>Lasagna Noodles Fill large stock pot ¾ full with water and bring to a boil. Boil noodles for approx. 10 minutes. Stir frequently checking that noodles do not stick to the bottom. Strain and lay out flat on counter.</p><p>Lasagna Filling part I In a large non-stick pan, melt 1 Tbsp. margarine. Stir in garlic then add green pepper onion, salt, pepper, basil and oregano. Cook over medium heat, stirring occasionally until all vegetables are tender (about 5-6 minutes). Remove from stove and let cool.</p><p>Lasagna Filling part II In a large mixing bowl, stir together egg, and 3 cheeses. Stir in tomatoes and cooled vegetables. Divide fillings between the lasagna noodles and spread over the whole noodle. Roll each noodle attempting to keep filling in noodle. Place noodles seam side down in a baking dish. Fill in noodles with excess filling.</p><p>Sauce In a medium saucepan, melt 1 Tbsp. margarine over medium heat, stir in flour, salt and pepper. Cook, stirring occasionally, until smooth and bubbly. Add milk; continue cooking until sauce begins to thicken. Stir in mozzarella, parsley and basil. Continue cooking, stirring occasionally until cheese is melted.</p><p>Baking Microwave Method: Bake uncovered in microwave on high for 10-15 minutes. Oven Method: Bake uncovered for 25-30 minutes.</p>