White Lasagna Rolls

Ingredients:

10 sheets lasagna

8 oz fresh spinach

1 cup sliced mushrooms

4 oz mozzarella cheese, thinly sliced

1 cup flour

6 Tbsp butter

5 cups milk

salt and pepper

ground nutmeg

grated Parmesan cheese

Directions:

1. Boil the lasagna sheets in water for ten minutes or until fully cooked. Drain and let cool.

2. Put spinach and 2 Tbsp water in large pan and cook for 2 minutes, stirring occasionally. Add mushrooms and cook for an additional 3 minutes.

3. Drain water from spinach and mushrooms and chop roughly.

4. In a large saucepan, combine flour, butter, and milk and bring to a boil. Add spices to taste. Stir continuously over heat until sauce is thick and smooth.

5. Lay out a lasagna sheet and spread sauce, spinach/mushrooms, and mozzarella cheese on the top quarter of it.

6. Roll up the lasagna sheet and place it seam-side down in a large greased baking dish. Place rolls in the dish right next to one another.

7. Spread the remaining sauce over the rolls.

8. Sprinkle with Parmesan cheese and place under hot broiler until browned.

This was pretty good, and I love nutmeg, but I felt like it was lacking a depth of flavor. If I made it again, I wouldn't use the white nutmeg sauce on both the inside and outside. I would keep the white sauce inside, but put a red sauce on the top. Overall, the inside ingredients: mozzarella, sauce, spinach and mushrooms are a great combination, and I wouldn't change that. That was a perfect flavor and texture. However, the sauce was very thick, and so while it made a nice hearty inside, I felt like having it on the outside as well was a bit much. A more liquid red sauce would have been a better choice. Next time, next time.