We do the meatless meals periodically and have several vegetarian friends, so I have to have a few standbys in the arsenal, and this one fits the bill!!! The herbiness of the basil and the garlic really fills your home with comfort. Adjust according to your family and have fun with it, enjoy!!!
Put a large pot of salted water on the stove, to start boiling, add lasagna noodles, boil for 11 minutes, to al Dente. Drain and set aside.
In a large skillet, splash of oil, garlic and onions. Cook till garlic aroma hits the air, add peas and edamame, tossing about till onions are translucent. Then off to the food processor. In two batches, add the basil, pulse till smooth
Pour pea mix into large bowl, mix in Cheeses and spinach
Cut Lasagna noodles in half. Using half, in your hand, place a hefty spoonful on to noodle and roll, placing into a 8 X 13 baking dish. This amount will make 2 full pans.
For the sauce, in a skillet, melt butter, add onion and garlic, saute till tender, add mushrooms, capers, spinach, wine, juice of 2 lemons. Sift flour over sauce to thicken.
Pour sauce over both pans of roll ups, top with parmesan cheese and lemon zest