Mushroom-White Lasagna Roll Ups

• 1 (16oz) pkg lasagna noodles
• 1/4 cup butter
• 5 tbs chopped garlic, divided
• 1/4 cup all-purpoes flour
• 4 cups milk
• 1 tsp nutmeg
• 1/4 tsp cayenne pepper
• 4 tbs olive oil, divided
• 4 cups finely chopped mushrooms
• 1/2 onion, finely chopped
• 2 lbs baby spinach
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, plus more to taste

1. Cook lasagna noodles according to pkg directions. Drain, rinse under cold running water. Drain and set aside.
2. Melt butter in medium saucepan. Add 2 tbs of the garlic; cook 2 minutes. Add flour; stir into a paste. Slowly whisk in cold milk. Add nutmeg, cayenne and salt and pepper to taste. Simmer, whisking constantly until thick. Keep warm.
3. In non-stick skillet, heat 2 tbs of oil. Add mushrooms and remaining 3 tbs garlic. Cook 5 minutes, transfer to bowl. Heat remaining oil in same skillet. Add onions; cook until soft. Add spinach; cook until wilted. Place spinach mixture in colander; press to drain. Finely chop spinash mixture; set aside.
4. Preheat oven to 350 F. Spread layer of sauce into bottom of large baking pan. Pat each noodle dry with paper towel. Spread thin layer of ricotta along length of noodle. Top with thin layer of mushroom mixture; then spinach mixture. Sprinkle with mozzarella. Roll up jelly-roll style; place in baking dish, ruffle-side up. Repeat with remaining noodles. Pour sauce over each rool; sprinkle with Parmesan.
5. Cover and bake 35 minutes or until bubbly. Serve with additional Parmesan.

lasagna noodles, butter, garlic, allpurpoes, milk, nutmeg, cayenne pepper, olive oil, mushrooms, onion, baby spinach, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/mushroom-white-lasagna-roll-ups-50050616 (may not work)