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Filling:
Blend raw corn with 1 cup milk. Set aside. Melt butter in a saucepan and sauté onion until tender. Add flour, gradually, stirring constantly. Stir in rest of milk and the blended corn.
Continue cooking, while stirring, until sauce thickens. Add parmesan cheese and season with salt, pepper and nutmeg. Remove from fire and add egg, lightly beaten. Cool and set aside.
Sauce:
Melt butter in a medium size saucepan with thyme and tarragon. Gradually add flour, stirring constantly. Stir in milk and continue cooking until mixture boils and lightly thickens. Add grated cheese and season to taste. Set aside.
Cook pasta rectangles in salted boiling water until just cooked. Remove pasta with a slotted spoon and rinse in cold water to stop cooking process. Dry pasta and place on a horizontal surface. If using instant lasagna soak squares in cold water to soften, approximately 15 minutes. Drain squares and pat between paper towels.Place squares on a horizontal surface and place 2 or 3 tablespoons of filling along one edge. Roll to enclose filling, leaving ends open.
Spread 1/3 cup of sauce on the bottom of a rectangular baking dish. Transfer cannelloni to baking dish and arrange them in one layer. Cover cannelloni with rest of sauce. Sprinkle chopped parsley on top.Bake in preheated oven 350°F (180°C) until hot. Remove from oven and let stand 10 minutes before serving.
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