Breakfast Lasagna Rolls

Preheat the oven to 350 degrees 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 weed, and salt. In a large nonstick skillet, heat 1 teaspoon of the oil over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until eggs begin to set on the bottom and around 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 eggs are cooked through but still glossy and moist. Remove from heat; set aside. Gently stir spinach into mixture in skillet. Cover and let stand about 3 minutes or until spinach is wilted.

Top each lasagna noodle with ham, cutting slices to fit noodles. Divide the egg mixture evenly over ham. Top with sweet 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.

For sauce, in a large skillet heat the remaining 1 teaspoon oil over medium-high heat. Add mushrooms and green onions; cook and stir about 3 minutes or until tender. In a medium bowl stir together 1/4 cup of the 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 skillet. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the cheese until melted. Pour sauce over the lasagna rolls.

Cover and bake about 35 minutes or until heated through. To serve, sprinkle with paprika.