Cook the lasagna pasta noodles and steam the rutabaga and onion at the same time (pasta and veggies in separate pots of course). Peel and cut rutabaga into chunks and steam, use 2 cups. Add 1/4 of a medium onion in with the rutabaga to steam and then dice the onion once cooked. Steam rutabaga until it is soft to a fork pierce. Cook the 12 lasagna noodles according to the directions on the package to al dente and drain. Lay the lasagna pasta singly on cookie sheets once done so they don't stick to each other.
Add cooked rutabaga, onion, 1/2 c. heavy whipping cream, 2 Tbsp. melted butter, and 1/4 tsp. salt together in a bowl. Blend together until smooth with a hand blender or immersion blender.
Add 1/3 c. diced sundried tomatoes, 4 oz. softened cream cheese, 1 tsp. horseradish, and 1/4 c. shredded cheddar cheese to the rutabaga mixture. Stir well to mix.
Here is where the hybrid cooking trick comes in: split the mixture up, and add the meat last to one portion to enable you to create a vegetarian portion and a meat-containing portion. Split the cheese/veggie mixture into two bowls, take out about 1 1/4 cups for the meatless mixture and add 1/2 c. diced ham to the remaining mixture in the bowl, and stir.
Use the 1 1/4 c. of mixture taken out before the ham was added for the meatless rolls. This doesn't have to be exact, but use a little bit more of this mixture for the meatless rolls to even it out.
Spread 3 Tbsp. of the mixture along the laid out lasagna rolls with a spoon, making 6 ham rolls and 6 vegetarian rolls. Roll each lasanga noodle up.
Spray a 2 quart (8 x 11.5") rectangular glass baking dish with cooking spray. Lay the rolls in the pan making sure you pay attention to where you place the vegetarian rolls and where you place the ham rolls. Write it on a piece of scratch paper if you feel you will forget, however, often you can see a bit of ham sticking out so you can confirm which are meat and which are meatless.
Prepare sauce to pour over the rolls by adding together 1 tsp. minced garlic, 3 Tbsp. melted butter, 1/4 c. heavy whipping cream, and 1 Tbsp. Parmesan cheese. Blend with your hand blender for like 20-30 seconds. Spread sauce across the tops of the rolls.
Cover pan with tin foil and cook at 400 degrees for 30 minutes. Serve immediately.