Sundried Tomato And Spinach Lasagna Rolls

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2 Tbs unsalted butter

4 teaspoons all-purpose flour

1 1/4 cups whole milk

1/4 tsp salt

1/8 tsp ground black pepper

Pinch ground nutmeg

15 oz. part skim ricotta cheese

1/2 cup sundried tomatoes packed in oil, drained and rinsed

10 oz. frozen chopped spinach, thawed, squeezed dry

1 cup plus 2 tablespoons grated Romano

1 large egg, beaten to blend

3/4 tsp salt, plus more for salting water

1/2 tsp freshly ground black pepper

2 Tbs fresh parsley, chopped

1 to 2 Tbs olive oil

12 uncooked lasagna noodles

2 cups marinara sauce

1 cup shredded mozzarella (about 4 ounces)

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