Heat oven to 350°F. Bring a large pot of water to a boil.

In a large, nonstick pan, heat the olive oil. Add the mushrooms and sauté until well browned. Add the onion and garlic and sauté until the onion turns translucent. Add the broccoli and spinach and cook until the broccoli is fragrant and the spinach is wilted.

In a medium mixing bowl, combine the mushroom-broccoli-spinach mixture with the thyme, parsley, ¼ cup parmesan, and ricotta. Season with salt and pepper to taste. Set aside.

In a medium saucepan, heat the butter and flour, whisking until smooth, over medium-high heat. Cook another minute to cook the flour. Slowly whisk in the milk and cook, stirring constantly, for 7-8 minutes until thickened. Add the remaining ¼ cup parmesan and season with a pinch of salt. Set aside.

Cook the lasagna noodles to al dente in heavily salted water according to package directions. Drain and rinse with cold water so pasta is cool enough to handle.

Ladle approximately ½ cup béchamel in a 13x9 baking dish sprayed with cooking spray. On a large cutting board, lay out 6 noodles. Divide half the veggie-ricotta mixture over the pasta, spreading in a layer. Roll up each noodle and place in the baking dish. Repeat with the remaining noodles. Ladle the rest of the béchamel over the lasagna rolls. Top each with mozzarella.

Cover the baking dish loosely with foil. Bake at 350°F for 45 minutes until the top is lightly browned. Serve with additional parsley sprinkled over top.