PREP THE INGREDIENTS: First, preheat your oven to 400F and oil a large casserole dish. Prepare the pesto, walnut meat, and roasted garlic sauce. Cook your lasagna noodles as directed on the package. You want them to be just a little underdone, so stick to the lower end of the time range given. Drain them, spray with cold water, and set them aside.

MAKE THE MUSHROOMS: Next, add the olive oil to a large saute pan and turn the heat to medium low. Add the chopped mushrooms, onion, and salt + pepper and stir to coat everything evenly. Cover the pan, turn the heat to low, and cook for about 10-15 minutes until they’re tender and juicy.

ASSEMBLE THE LASAGNA ROLLS: Spray the lasagna noodles once more with cold water to prevent sticking and lay them flat on a clean dry surface (like a large cutting board). Spread a thin layer of pesto on each noodle. Top that with a layer of mushrooms, then cream sauce, then walnut meat, and a little more cream sauce. Roll each lasagna noodle carefully from bottom to top and place each in the oiled casserole dish.

COOK THE LASAGNA ROLLS: Pour the extra cream sauce and pesto on top, cover, and bake for 10 minutes. Then, remove the cover and bake for another 5 minutes.

EAT UP: Let the lasagna rolls cool a few minutes before serving, and enjoy! Leftovers will keep for up to 5 days stored in an air-tight container in the fridge or 1 month in the freezer.