Spinach and Mushroom Lasagna Roll-Ups - BriarPatch Food Co-op

Ingredients

• 12 lasagna noodles
• 4 cups sliced mushrooms – crimini, oyster, trumpet
• 3-4 Tbsp olive oil
• 2 15-oz containers ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• ¼ cup pesto sauce, store-bought or homemade
• 1 lb fresh spinach, or 1 10-oz box frozen, thawed/drained/chopped
• ¼ cup unsalted butter
• 4-6 cloves garlic, minced
• 2 Tbsp all-purpose flour
• 1 cup vegetable broth, plus more as needed
• 1 tsp dried thyme
• 1 tsp onion granules
• 1/3 tsp dried basil
• Pinch of ground nutmeg
• 1/3 cup heavy cream, plus more as needed
• ¾ cup freshly grated Parmesan, divided
• Salt and pepper to taste
• Chopped fresh basil and parsley for serving