Spinach-Artichoke Rollatini

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1/4 teaspoon cayenne pepper
• 1 cup shredded cheddar cheese (about 4 ounces)
• 3/4 cup shredded low-moisture mozzarella cheese (about 3 ounces)
• 3/4 cup grated parmesan cheese (about 3 ounces)
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1/2 small onion, finely chopped
• 1 10 -ounce box frozen chopped spinach, thawed and squeezed dry
• 1 9 -ounce box frozen artichoke hearts, thawed and chopped
• 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 1/4 cup grated parmesan cheese (about 1 ounce)
• 1 large egg
• Kosher salt
• 1 tablespoon extra-virgin olive oil
• 12 lasagna noodles (not no-boil)
• 1 cup grated low-moisture mozzarella cheese (about 4 ounces)
• 1 tablespoon grated parmesan cheese

1. Make the cheese sauce: Melt the butter in a medium saucepan over medium heat.
2. Whisk in the flour until smooth; cook, whisking, 1 minute.
3. Gradually whisk in the milk and cayenne until smooth.
4. Bring to a boil and cook, whisking occasionally, until slightly thickened, about 2 minutes.
5. Remove from the heat and whisk in the cheddar, mozzarella and parmesan until melted.
6. Add 1/2 teaspoon salt and a few grinds of black pepper; let cool to room temperature, about 1 hour.
7. Make the filling: Melt the butter in a skillet over medium heat; add the onion and cook, stirring occasionally, until soft, about 6 minutes.
8. Add the spinach, artichoke hearts, Worcestershire sauce and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
9. Transfer to a bowl and let cool, 30 minutes.
10. Season with salt and pepper, then stir in the parmesan, egg and 3/4 cup of the cooled cheese sauce.
11. Prepare the rollatini: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and stir in the olive oil.
12. Add the noodles and cook, stirring often, until pliable but not fully cooked, about 8 minutes.
13. Drain and rinse under cold water to cool, then lay on a work surface.
14. Evenly spread 2 1/2 cups of the cheese sauce in the bottom of a 9-by-13-inch baking dish.
15. Spoon 2 tablespoons of the spinach filling at one end of each noodle.
16. Roll the noodles around the filling and place seam-side down in the baking dish.
17. Top with the remaining sauce and sprinkle with the mozzarella and parmesan.
18. Cover the dish with foil; bake until bubbly, about 35 minutes.
19. Turn on the broiler.
20. Uncover and broil until browned in spots, 2 to 4 minutes.
21. Let stand 10 minutes before serving.
22. Photograph by Con Poulos

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Taken from www.foodnetwork.com/recipes/food-network-kitchens/spinach-artichoke-rollatini.html (may not work)