White Lasagna Roses with Mushroom, Spinach + Sausage

Bring a large pot of water to a boil with 1 Tablespoon of salt. Cook noodles according to package directions for al dente; do be sure to fully cook them. Drain and run under cool water and separate the noodles onto a plate or baking sheet.

In a medium pot with a thick bottom, combine the milk, flour, nutmeg, and butter. Whisk to combine the flour and set over medium heat. Bring to a boil, stirring quite often and watch it doesn’t overflow. After it simmers, boil for about 1 -2 minutes (it will thicken), keep stirring constantly then remove from heat. Add ½ teaspoon of salt, ½ cup parmesan cheese and taste it. Add more salt or pepper if desired.

Meanwhile, in a sauté pan warm the olive oil. Mince the garlic, slice the mushrooms and add them all. Cook for about 5 minutes or until mushrooms are beginning to brown then add the sausage meat, breaking it up as it cooks into small pieces. Once the meat is browned, and mushrooms are tender, add the spinach in handfuls stirring it to wilt. Turn off heat and season with a pinch of salt as needed, and add the 1 teaspoon dried oregano and ½ teaspoon red pepper flakes.

Get a 9 x 13 baking dish out and spread the bottom with enough sauce to cover - about ¾ cup should do. Taking one noodle at a time on a clean work surface, spread some of the filling onto the lower half, top with some mozzarella, and roll it up. Place on its end in the baking dish and repeat until the dish is full. The rolls should help hold each other up.

Pour the remaining bechamel around and down into each roll up. Top with parmesan.

Bake at 375 degrees for about 20 minutes or until golden brown and bubbly.

Serve roll ups on each plate. Add a salad or bread to taste.