White Lasagna Roll-Ups

1 (16-oz) pkg. lasagna noodles

1/4 c butter

5 tbs chopped garlic, divided

1/4 c all-purpose flour

4 c milk

1 tsp nutmeg

1/4 tsp cayenne pepper

4 tbs extra-virgin olive oil, divided

4 c finely chopped mushrooms

(baby bella, white button, cremini, shiitake)

1/2 onion, finely chopped

2 lbs baby spinach

2 c ricotta cheese

2 c shredded mozzarella cheese

1/2 c grated Parmesan cheese, plus more to taste

- Cook lasagna noodles according to package directions. Drain; rinse under cold running water. Drain and set aside.

- Melt butter in medium saucepan. Add 2 tablespoons 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.

- In nonstick skillet heat 2 tablespoons of the oil. Add mushrooms and remaining 3 tablespoons 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 spinach mixture; set aside.

- Preheat oven to 350 degrees. Spread layer of sauce into bottom of large baking dish. 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-role style; place in baking dish, ruffle side up. Repeat with remaining noodles. Pour sauce over each roll; sprinkle with Parmesan.

- Cover and bake 35 minutes or until bubbly. Serve with additional Parmesan.

Serves 10 potions.