Artichoke and Spinach Rolls with Lemon Bechamel

There is a nice difference in presentation between regular lasagna and these lasagna rolls. It made the entire meal nicer somehow. However, I think this recipe would work fine in a more traditional lasagna presentation. Try it, and let me know :)

Here's what you need:
1 box lasagna
16 oz ricotta
3 14oz cans artichokes
1 C mozzarella
1/2 bag fresh spinach (about 3 oz)
4 C non-dairy milk (I used rice milk)
1/2 C fresh lemon juice
4 T butter
4-6 T flour (I used 6 because rice milk is a bit thin)

Here's what you do:
Cook the noodles according to the box. Rinse, drain, set aside.
Chop the artichokes and spinach. Mix veggies and cheeses together.
Working with one noodle at a time, place some filling down the center of the noodle. Roll up gently. Place in a greased casserole. Keep going until the filling is gone and the kitchen is a mess.

In the meantime, melt the butter in a sauce pan. Add the flour all at once, whisking constantly until the flour has had a chance to cook and thicken a bit. Add the milk, whisking constantly. Add fresh lemon juice to taste, making sure this is a predominate flavor. Salt and pepper to taste.

Pour sauce over the rolls and bake until bubbly. This will freeze well. So good and pretty simple even for a weeknight dinner.