For Dinner: Lasagna Rolls

Original Recipe from "Vegetarian Cooking and Vegetable Classics" by Roz Denny and Christine Ingam

Serves Two

INGREDIENTS
4 Lasagna sheets
6 sliced mushrooms
1/2 bag mozzarella cheese
1/2 cup chopped leeks
1/2 cup flour
3 tbs butter
2 1/2 cup milk
1 tbs chopped oregano
2 tbs olive oil

Instructions

• mix flour, butter and milk in a saucepan, bring to a boil then simmer for 2 minutes to make sauce
  
• saute the mushrooms and leeks in olive oil until cooked. remove from heat.
• boil the lasagna sheets until soft and tender. drain.
• mix the oregano, mozzarella, leeks and mushrooms in saucepan (off the heat)
• roll each lasagna sheet and fill with mushroom and leek mixture, lay in pan
• cover lasagna rolls with white sauce and mozzarella cheese
  
• cook at 350 degrees until cheese is melted