Susan,IL (3:22:18 PM) :

Pastitio Rolls
Serving Size : 4

16 lasagna noodles
4 cups peeled and chopped eggplant (zucchini)
1 pound bulk italian sausage
1 medium onions -- chopped
1/4 cup margarine or butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 1/2 cups milk
2 tablespoons snipped parsley
1 cup Ricotta cheese
1/4 cup grated parmesan cheese

Cook pasta in boiling salt water for 8 to 10 minutes. Drain and set aside. Cook sausage and onion until meat is brown and onion is tender; drain off fat. In covered sauce pan, cook eggplant in small amount of boiling salted water for 5 minutes;drain.

To make sauce, melt butter and stir in flour, salt, nutmeg, and pepper. Add milk and parsley. Cook and stir until thickened and bubbly.

Combine ricotta, eggplant, sausage mixture and 1 cup of sauce. Spread each strip of pasta with 1/2 c of the eggplant mixture. Roll up jelly-roll style. Place seam side down in a greased 9x13 inch pan. Spoon remaining sauce over rolls; sprinkle with parmesan cheese. Cover with foil; bake at 375 degrees for 35 minutes or until heated through.