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© Meredith Corporation. All rights reserved. Used with permission.
Preheat the oven to 350°F. Cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain again. Place noodles in a single layer on a sheet of foil; set aside. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.
Using a whisk, in a bowl beat together eggs, dill and salt to taste. In a large nonstick skillet, heat 1 teaspoon oil over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until the eggs begin to set on the bottom and around the edges. With a spatula, lift and fold the partially cooked eggs so the uncooked portions flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until the eggs are cooked through but still glossy and moist. Remove from heat; set aside. Gently stir spinach into the mixture in the pan. Cover and let stand for about 3 minutes or until spinach is wilted.
Top each lasagna noodle with ham, cutting the slices to fit the noodles. Divide the egg mixture evenly over the ham. Top with bell pepper strips. Starting from a short end, roll up each noodle. Place the lasagna rolls, seam-sides down, in the prepared baking dish; set aside.
In a large skillet, heat the remaining 1 teaspoon oil over medium-high heat. Add mushrooms and green onions; cook and stir for about 3 minutes or until tender. In a medium bowl, stir together 1/4 cup evaporated milk and the flour until smooth; stir in the remaining evaporated milk, the mustard and black pepper. Stir the milk mixture into the mushroom mixture in the pan. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the cheese until melted. Pour the sauce over the lasagna rolls.
Cover and bake for about 35 minutes or until heated through. To serve, sprinkle with paprika.