-
1
To make the sauce:
-
2
Melt butter in a sauce pan over medium-low heat Add Flour and whisk for 2-3 minutes.
-
3
Add milk, whisking vigorously.
-
4
Increase heat to medium high and continue to whisk until the sauce comes up to a rapid simmer.
-
5
It should be thick and smooth at this point.
-
6
Add salt, pepper, and nutmeg and whisk sauce.
-
7
Remove from heat.
-
8
To make the filling:
-
9
Heat a saute pan with 1TBS Olive Oil to medium.
-
10
Add fresh spinach, onion, and garlic.
-
11
Season with some salt and pepper.
-
12
Saute until the spinach is wilted and onion is translucent.
-
13
Be careful not to burn the garlic.
-
14
Add spinach mixture, carrot, zucchini, mushrooms, basil, parsley, egg, ricotta, 1/4 cup mozzarella, salt, and pepper to a large bowl.
-
15
Mix well.
-
16
Taste for seasoning to ensure it fits your mood.
-
17
To assemble:.
-
18
Coat a 13x9 inch casserole dish with non-stick spray.
-
19
Pour in Bechemel Sauce.
-
20
Take 1 lasagna noodle and place on your work surface.
-
21
Spread a few spoons of the vegetable mixture on the noodle.
-
22
Roll the noodle.
-
23
Place the Roll into the casserole dish, seam side down in the sauce.
-
24
Repeat this process for remaining noodles.
-
25
Sprinkle the top of the lasagna rolls with the Parmiggiano Cheese, bread crumbs, and remaining Mozzarrella.
-
26
Serve with your favorite marinara sauce or as is.
-
27
I like to garnish with some fresh chopped parsley and basil.
-
28
Cover with foil and bake in a 400 degree oven for about 20 minutes.
-
29
Take off the foil and bake for another 10-15 minutes, or until cheeses become golden brown.
