Mammie I don't have an exact recipe for you but I'm pretty sure I know how it is made. It is basically a meaty bologemse sauce and the sauce on top is a bechamel. It's how I make my lasagna.

Cook the lasagna noodles to an al dent stage, do not over cook. Immediately place in cold water.

Make a basic tomato/meat sauce but make it a bit on the meaty side.

I would bet my bottom dollar there was also some ricotta cheese in the pinwheel. Add an egg and 1/4 cup grated parmesan cheese to a small container of ricotta, salt and pepper to taste. Mix well. Pat the noodles dry and spread a light layer of cheese on the noodles.

Spread meat sauce over that. Roll up pin wheel fashion and place in a casserole dish, I would spread some of the tomato sauce in the bottom of the casserole dish before placing the pinwheels in it and I would place the pinwheels snuggly to each other.

Cover the entire thing with a Bechamel sauce and cook at 350 for 30 minutes or so. Until hot and bubbly

Bechamel Suace

4 TBSP butter
3 tablespoons flour
1/4 teaspoon fine sea salt
2 cups whole milk, warmed
1/4 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg

1.Melt butter in saucepan. Whisk in flour and salt to make a paste, cook for a minute just to cook the flour taate off. Slowly add milk, stirring, careful not to let the mixture form lumps. Continue adding and stirring the milk, cook over medium heat until the sauce becomes slightly thickened. Season with pepper and nutmeg.

Chase, bless your heart, I think you've found it for me. I'm 98% sure that this is basically the recipe I was looking for. Your Lasagna Rolls and a ham will be the entrees on Christmas day at our house this year. Thank you so much!

You are more than welcome mammie. By the way you can use regular Kosher salt instead of sea salt and fresh ground black pepper instead of white pepper.

My guess is the quantity of bechamel in the above recipe would cover 8, maybe 10, pinwheels nicley. So double or triple as required.

Enjoy.

I got this recipe from our local paper, and it's great! It's one of those make-over recipes where they take your favorite dish and make it less sinful.

Lighter Lasagna Roll-Ups

1 c. low-fat ricotta cheese
1 package (10 oz) thawed spinach OR 10 oz. cooked ground beef, lean
1 large egg white
1/2 t. basil
1/2 t. oregano
1/4 t. garlic herb seasoning
1/4 t. nutmeg
1/4 t. salt
1/4 t. black pepper
1/4 c. shredded mozzarella cheese made with 2% milk
1/4 c. grated parmesan cheese
6 lasagna noodles, cooked according to package directions
1 can (15 oz.) spaghetti sauce

Preheat oven to 350 degrees
For spinach rolls, squeeze moisture from thawed spinach
In a bowl, mix together ricotta, egg white, basil, oregano, garlic herb seasoning, nutmeg, salt, pepper, half the mozzarella, and half the parmesan cheese. Add the beef or spinach.
Lay each noodle on waxed paper. Dividing equally, spread filling down length of noodle. Roll up each noodle.
Spread one-third of sauce over bottom of a shallow, rectangular baking dish. Place each roll-up, seam-side down, in dish. Spoon remaining sauce over roll-ups.
Tent dish with aluminum foil
Bake 35 minutes. Remove foil, sprinkle remaining cheese over rolls. Bake uncovered for 5 minutes more.
Serves 6