Spinach Lasagna

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

16 lasagna noodles
2 pkges (10 oz. each) chopped spinach, thawed
1 lb. cream style cottage cheese
8 oz. shredded cheddar cheese
1 egg
2 tspns. salt
¼ tspn. pepper
1 tsp. mixed Italian herbs
½ stick margarine
3 Tb. Flour
2 c. water
10 tbs. inst. nonfat dry milk

Directions: Cook noodles, following pkge directions. Drain well. Press all water out of spin. Put in large bowl with cottage cheese ½ of cheddar cheese, egg 1/1/2 tsp. salt pepper and Italian herbs. Mix with fork until well-blended. Place 2 Tb. Cheese-spin mix along length of noodle, roll up jelly-roll fashion. Melt margarine in medium saucepan. Blend in flour, remaining ½ tsp. salt. Cook, stirring constantly just until bubbly. Stir water into dry milk in small bowl. Stir mixture into saucepan. Continue cooking until mixture thickens and bubbles. Add remaining cheddar, stirring until cheese melts. Spread ½ cheese sauce in bottom of 11/3/4*7/1/2*1in. baking dish. Arrange lasagna rollups in casserole. Pour remaining sauce over rollups, covering completely. Bake at 350F for 35min. or until bubbly and brown. (can be made ahead and refrigerated. Increase baking time to 1 hr).