Lasagna Rolls with Herb Cream Sauce

For lasagna rolls, heat oven to 350 degrees. Cook lasagna noodles according to package directions until al dente; rinse and set aside. Melt butter in medium skillet. Stir in garlic; add zucchini, yellow pepper, red onion, salt, pepper, 2 tablespoons basil and 1 teaspoon oregano. Cook over medium heat, stirring occasionally, until vegetables are crisp-tender (about 6 minutes). Meanwhile, stir together egg and 2 cups mozzarella/provolone cheese blend, 1/2 cup good-quality grated parmesan cheese, and ricotta cheese in large bowl. Stir in tomatoes and cooked vegetable mixture. Take a lasagna noodle, and place approximately 2 tablespoons mixture toward the end of the roll. Carefully roll the noodle with the stuffing inside. Place roll in a 13” x 9” baking pan. Continue stuffing all the noodles and place in pan. For sauce, Melt 2 tablespoons butter over medium heat in a 2 quart saucepan. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly. Add milk; continue cooking until sauce begins to thicken (about 1 to 2 minutes). Stir in 1 cup mozzarella cheese, 1 tablespoon parsley and 1 tablespoon torn basil. Continue cooking, stirring occasionally, until cheese is melted (about 2 to 4 minutes). Pour sauce over lasagna rolls; sprinkle with 2 tablespoons parmesan cheese. Bake for 25 to 30 minutes or until heated through. Enjoy with a glass of Dry Diamond or Diamond Select wine.