VEGETARIAN LASAGNA ROLL UPS

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Ingredients

• 1 box lasagna noodles
• 1 Tbsp. olive oil
• 8 oz mushrooms
• 1/2 onion, diced
• 3-4 cloves garlic, minced
• 1 cup finely chopped broccoli
• 1 cup finely chopped fresh spinach
• 1 Tbsp. thyme
• 1/2 cup freshly grated Parmesan Cheese
• 15 oz container Ricotta cheese
• Salt and Pepper to taste 

Ingredients for Sauce

• 2 Tbsp. butter
• 2 Tbsp. flour
• 2 cups milk
• 1 cup shredded mozzarella

Directions

1. Cook lasagna noodles according to package instructions. I cook for 11 minutes, they will finish cooking in the oven. Once cooked, drain and run cold water over to cool.
2. Meanwhile, chop the onions and broccoli. 
3. Heat 1 Tbsp. oil. Add the onions and saute until just browning. Add the mushrooms and cook until the mushrooms and onions are browned. Add the broccoli and spinach and cook until broccoli is fragrant and spinach is wilted.
4. In a medium bowl, combine the onion, mushrooms, spinach, thyme, 1/4 cup of the Parmesan cheese. Season to taste with salt and pepper. Set aside.
5. In medium saucepan, heat the butter and flour, whisking until smooth, over medium low heat. Cook another minute to cook the flour. Slowly whisk the milk, stirring constantly. Add the mozzarella cheese. Continue stirring 7-9 minutes until mixture thickens. Add the remaining 1/4 cup of the Parmesan cheese.
6. Preheat oven to 350º.
7. Spray a 9x9 pan with cooking spray. Ladle a small amount of the mixture into the pan and spread out on the bottom. On large cutting board, lay out a lasagna noodle. Spread Ricotta cheese and then vegetable mixture onto each noodle. Roll the noodle and place in your pan. Continue until all the noodles are filled with the cheese and mixture.
8. Pour the remaining sauce over the finished noodles. Top with mozzarella cheese.
9. Bake for 45 minutes.
10. Serve. Enjoy!