Seafood Lasagna Roll Ups with Lemon Caper Sauce

8 uncooked lasagna noodles
1 tablespoon margarine
1/4 cup all-purpose flour
2 (12 ounce) cans evaporated skim milk
1 tablespoon grated lemon peel
1 tablespoon snipped fresh dill weed
OR
1 teaspoon dried dill weed
1 1/2 tablespoons capers
1/2 cup cholesterol-free egg product
1 tablespoon chopped fresh thyme leaves
OR
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1 small onion, finely chopped (about 1/4 cup)
8 ounces frozen, peeled and deveined cooked medium shrimp, thawed, drained and coarsely chopped
1 (15 ounce) container nonfat Ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1/4 teaspoon paprika

Instructions
Heat oven to 350º. Cook and drain noodles as directed on package. Cover noodles with cold water. Melt margarine in 2-quart saucepan over medium heat. Mix flour and milk until smooth; pour into saucepan. Cook over medium heat, stirring occasionally, until mixture begins to thicken. Stir in lemon peel, dill weed and capers. Remove from heat and set aside.

Mix 1/2 cup of the reserved sauce and the remaining ingredients except paprika. Drain noodles. Spread about 1/2 cup shrimp mixture to edges of 1 noodle. Roll up noodle. Place seam side down in greased rectangular baking dish, 13 × 9 × 2 inches. Repeat with remaining noodles. Pour remaining reserved sauce over roll-ups. Sprinkle with paprika. Bake uncovered about 30 minutes or until heated through.