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1
Preheat oven to 450 degrees.
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2
Prepare the sauce. In a medium heavy saucepan, melt the butter over medium-low heat. Add the flour and whisk for 3 minutes. Increase heat to med-hi and whisk in the milk. Whisk for 2-3 minutes until bubbly and thick. Stir in the nutmeg and remove from heat.
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3
Prepare the pinwheels: Boil lasagne noodles according to package directions, adding 1 T of oil to the boiling water. When al dente, drain and lay out on a baking sheet or large cutting board so that the noodles do not stick together. (You may even toss them with a small amount of oil if needed.)
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4
In a large skillet, heat 2 T of oil over medium heat and saute the onion, garlic and mushrooms about 7 or 8 minutes until softened and the mushrooms begin to turn deep brown in color. Meanwhile, in a medium bowl, combine the spinach, ricotta, egg, and 1 cup of the parmesan.
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5
Add the ricotta and spinach mixture to the mushroom mixture and stir to combine and slightly soften the cheeses.
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6
Assemble:
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7
Spread the white sauce on the bottom of a greased square casserole dish (8 or 9 inch).
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8
On each lasagne noodle, place 3-4 T of the cheese mixture (a small ice cream scoop works well) and spread over the surface. Roll up the noodle and place in the casserole dish so that the pinwheel is set on its side. Continue with the remaining noodles, setting them next to each other in 4 rows of 3.
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9
Top with 1-2 cups of maranara sauce, the mozarella cheese and the remaining parmesan.
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10
Cover with foil and bake 20 minutes. Remove foil and continue baking another 10-15 or until cheese on top is just beginning to brown. Remove from oven and let set 10 minutes.
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11
Heat the remaining maranara sauce in a small saucepan and serve on the side.
