Directions

• Step 1
  For the lasagna rolls: Preheat oven to 450° F.
• Step 2
  Cook lasagna noodles according to package.
• Step 3
  While lasagna noodles are cooking, make your sauce and filling.
• Step 4
  For the sauce: Heat large saucepan on medium-high heat.
• Step 5
  Add butter and garlic and stir around for 30 seconds or until butter melts.
• Step 6
  Add mushrooms to garlic butter mixture. Sprinkle thyme over mushrooms and stir for 5-6 minutes or until mushrooms are lightly browned.
• Step 7
  Add salt and pepper to taste.
• Step 8
  Add flour over mushroom mixture and stir briefly then add vegetable broth and cream then stir until well combined.
• Step 9
  Bring to a boil then decrease heat to low and simmer uncovered for five minutes or until sauce thickens.
• Step 10
  Pour half the sauce in a 9”x13” baking dish that has been sprayed with non-stick baking spray.
• Step 11
  For the filling: Combine spinach, ½ cup grated Parmesan cheese, artichoke hearts, salt, nutmeg and cream cheese in food processor and pulse until all in-gredients are mixed into a thick filling.
• Step 12
  Once noodles are cooked, lay each individual noodle out flat on a large baking sheet lined with parchment paper or sprayed with non-stick spray.
• Step 13
  Place ½ tablespoon of filling on one side of each lasagna noodle and spread out across the lasagna noodle using a butter knife or flat spatula.
• Step 14
  Start at one side of the noodle and roll into a tight roll. Place the roll on top of the sauce in the 9”x13” baking dish.
• Step 15
  Repeat with all 12 lasagna rolls then cover rolls with remaining half of the sauce.
• Step 16
  Top sauce with remaining ½ cup grated Parmesan cheese and cover with foil.
• Step 17
  Bake for 30 minutes covered in foil then remove from foil and bake for another 10-15 minutes or until sauce is bubbly and slightly browned.