Spinach Artichoke Rollatini

Ingredients

• 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

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