Roasted Vegetable Lasagna Roll Ups

INGREDIENTS

ROASTED VEGGIES:

large carrot, peeled and diced

large red bell pepper, seeded (ribs removed) and diced

medium zucchini, diced

corn on the cob, kernels removed

1/2

small red onion, diced

1 tbsp

olive oil

salt and pepper

FILLING:

1 15 ounce container

part skim ricotta cheese

1/3 cup

grated Parmesan cheese

large egg

salt and pepper

1 cup

shredded cheese (swiss, mozzarella or gouda)

NOODLES:

lasagna noodles, cooked according to package instructions (about 8 minutes)

SAUCE:

1/4 cup

butter (4 tablespoons)

3 tbsp

All Purpose Gold Medal® Flour

1 12 ounce can

2% evaporated milk, warmed

1 cup

nonfat milk, warmed

1 tsp

kosher salt

1/4 tsp

ground black pepper

2/3 cup

shredded Parmesan cheese