Cook noodles according to the directions on the package. Drain the water once cooked. Run the noodles under cold water. Lay the noodles out on kitchen towels.

Preheat the oven to 350F.

Melt the butter or olive oil in a large skillet over medium heat. Add the shallots and saute until translucent. Add 1 tablespoon of basil and the thyme to the shallots and cook for a minute. Add the broccoli and cook until slightly soft (4 minutes.) Add the spinach and a pinch of salt and continue to cook until wilted (2-3 minutes.)

Turn off the heat and set the skillet to the side.

In a large bowl, mix together the cottage or ricotta cheese, parsley, 1 tablespoon of fresh basil, salt, pepper, 3/4 cup parmesan cheese, egg, and a pinch of nutmeg. Add the broccoli mixture from the skillet to the bowl. Set aside.

Spoon 1/4 cup spaghetti sauce on the bottom of a 13x9 pan.

Spoon 2 tablespoons of the mozzarella cheese and greens mixture on each lasagna noodle and roll up.

Add the lasagna roll ups to the pan and top with the remaining spaghetti sauce. Top the sauce with the remaining mozzarella and parmesan cheese.

Cook the roll ups for 25-30 minutes, until the sauce is bubbly and cheese is melted. You can turn on the broiler the last minute or two to give the cheese a “crusty” look and taste.

Serve warm.