Spinach Lasagna Rollups

Prepare the rolls by completing step 5, 24 hours in advance. Cover and refrigerate. Let stand at room temperature for 30 minutes before baking.
Prepare 7 types of lasagna noodles according to the package directions; transfer with tongs or a slotted spoon to a large bowl of cold water. Repeat with the remaining noodles. Drain the noodles and place them in a single layer on clean kitchen towels. Cover with plastic wrap.Saute the onion in the preheated oil in a saucepan over medium-high heat, stirring occasionally, for 8 minutes or until the onion is caramelized. Add the garlic and simmer for 1 minute. Leave 1/4 cup of the onion mixture. Whisk the flour and remaining onion mixture in a saucepan and cook, whisking constantly, for 1 minute. Gradually whisk in the milk. Cook over medium heat, whisking constantly, for 8 to 10 minutes or until the sauce thickens and begins to bubble. Remove from heat; add 3/4 tsp salt, 1/4 tsp pepper and 1/8 tsp nutmeg. Place 1/2 cup of the sauce in a lightly oiled 13-inch x 9-inch baking dish.Dry the spinach well, wringing it out between paper towels.Preheat the oven to 425 degrees. Combine the spinach, cottage cheese, mozzarella cheese, egg, remaining 1/4 cup onion mixture, and remaining 1 tsp salt and 1/4 tsp pepper.Spread about 3 tablespoons of the spinach mixture over 1 noodle; roll up tightly and place seam-side down in the prepared roasting pan. Repeat with the remaining noodles and spinach mixture. Place the remaining sauce on the rolls and sprinkle with parmesan cheese.Bake at 425 ° C for 20-25 minutes or until golden brown. Let stand for 5 minutes before serving.