Ingredients:

· 12 lasagna noodles

· 2tbsp olive oil

· 500g fresh mushrooms, finely chopped

· 1 large egg, lightly beaten

· 2 cups shredded mozzarella cheese, divided

· 1 carton (15oz.) whole-milk ricotta cheese

· ½ cup grated Parmesan cheese, divided

· 4 green onions, chopped

· 1tsp grated lemon zest

· 2tbsp lemon juice

· 1tsp salt, divided

· 3tbsp butter

· 3tbsp all-purpose flour

· 3 cups whole milk

· Dash ground nutmeg

· Chopped fresh parsley, optional

Method:

Cook noodles according to package directions; drain and pat dry. Preheat oven to 175°C. In a large skillet, heat oil over medium heat; add mushrooms. Cook and stir until mushrooms are tender and liquid is evaporated, six to eight minutes. In a large bowl, combine egg, one cup mozzarella cheese, ricotta cheese, one-fourth cup Parmesan cheese, green onions, lemon zest, lemon juice, half teaspoon salt and mushrooms.

In a large saucepan, melt butter over medium heat. Stir in flour until blended; cook and stir until golden brown, for four to five minutes (do not burn). Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, two to three minutes. Stir in remaining Parmesan cheese, remaining salt and nutmeg.

Spread about one-fourth cup ricotta mixture on each noodle. Carefully roll up and place in a greased 13x9-in. baking dish, seam side down. Pour sauce over top. Cover and bake for 35 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake, uncovered, until cheese is melted, eight to 10 minutes. Let stand for 15 minutes before serving. If desired, sprinkle with parsley.