Trim fennel top and slice off bottom. Slice, discarding core pieces. Chop shallot.

Cook noodles in boiling salted water until al dente, or just done. Drain.

Saute shallot and fennel in 1 T butter and olive oil for 3-4 minutes. Add garlic and spinach. Cook and stir until spinach wilts down. Remove vegetable mixture to a small baking dish.

Add remaining butter to skillet and cook over medium heat, stirring, until butter turns golden. Pour butter into a measuring cup and set aside.

Mix ricotta with lemon zest, lemon juice, 2 oz. Parmesan, salt & pepper. Spread on lasagna noodles, roll up and place atop greens in baking dish. Sprinkle with remaining Parmesan. Cover and refrigerate before baking at this point if desired.

Bake uncovered at 350 until heated through, about 20 minutes. A cold dish will take longer. Cover during baking to keep cheese from getting too brown or the noodles dry if necessary.

Warm browned butter in microwave for 30-60 seconds and pour over rolls before serving and garnish with basil chiffonade