Farm to Table: I love it when you call me big pasta

And by big pasta, we're talkin' about lasagna noodles. More than just another layer between cheese and red sauce, these sizeable noodles are brimming with potential. Mix up taco night by layering meat, cheese, beans and any of your other favorite taco or nacho ingredients between cooked noodles, then bake until melty and crunchy. Add sour cream, olives, jalapenos, hot sauce or any other finishes you fancy. Noodles can be for breakfast, too! Scramble some eggs, cook some bacon or sausage and layer between cooked noodles with your favorite cheeses and BAM!, a one-dish breakfast that can be prepared the night before and will feed a large group (family vacation or holiday recipe, anyone?!). For a sweeter side of noodles, consider making cinnamon sugar bites with smaller pieces or strips of noodles. Boil noodles, air dry, then cut into smaller pieces. Cook in skillet or deep fryer until crunchy, then coat in cinnamon and sugar while still warm. For an easy and bite-sized treat, line a muffin tin with cooked noodles, fill with apple pie filling and streusel topping and bake until golden. So, throw your forks in the air and let this lasagna noodle recipe hypnotize your taste buds. Spinach and mushroom lasagna roll-ups Instead of flat layers of noodles, the filling in this dish is placed on one noodle at a time then rolled up and snuggled into a baking dish. Using garlicky cream sauce with Parmesan, weeknight meals never felt so notorious. Ingredients 12 lasagna noodles 4 cups sliced mushrooms (cremini, oyster, trumpet or your favorite) 3-4 Tbsp olive oil 2 15-oz. containers ricotta cheese 2 cups shredded mozzarella cheese, divided ¼ cup pesto sauce 1 lb. fresh spinach, or 1 10-oz. box frozen, thawed/drained/chopped ¼ cup unsalted butter 4-6 cloves garlic, minced 2 Tbsp all-purpose flour 1 cup vegetable broth, plus more as needed 1 tsp dried thyme 1 tsp onion granules 1/3 tsp dried basil Pinch of ground nutmeg 1/3 cup heavy cream, plus more as needed ¾ cup freshly grated parmesan, divided Salt and pepper to taste Chopped fresh basil and parsley for serving Directions Preheat oven to 375 degrees. Heat 1-2 Tbsp olive oil in a sauté pan over medium heat. Add mushrooms, season with salt and pepper, and sauté until browned. Set aside. Wipe pan clean, add more olive oil and sauté spinach with a pinch of salt until wilted. Let cool, squeeze out excess liquid, coarsely chop and set aside. For the sauce, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant. Whisk in flour and cook until lightly browned. Gradually add broth, thyme, onion granules, basil and nutmeg. Stir in cream and ½ cup parmesan; cook until slightly thickened. Add more cream if too thick. Season with salt and pepper. Spread 1 cup of sauce into a 9x13 baking dish. Cook noodles in salted boiling water per package instructions. Drain and lay flat on parchment or foil. In a large bowl, mix ricotta, pesto, 1 cup mozzarella and ¼ cup parmesan. Season to taste. Spread ¼ cup filling on each noodle, add spinach and mushrooms, then roll up and place seam-side down in the baking dish. Repeat, then top with remaining sauce and mozzarella. Bake 25-30 minutes, until heated through and cheese is golden. Top with fresh herbs and serve.