Preheat oven to 375 degrees Fahrenheit.  Set aside a sheet pan and a greased 9 x 13 baking dish. 

Cook pasta according to instructions. Drain, then spread each noodle separately on a parchment-lined sheet pan or cooling rack to keep it from sticking.

While pasta noodles are boiling, in a large mixing bowl, mix the egg, garlic, ricotta, parmesan, and mozzarella until fully combined. Stir in the spinach and artichoke hearts. Salt and pepper as desired. Set aside.

On a clean surface, or cutting board, flatten out the lasagna noodles (2-3 at a time) and spread a few tablespoons of the mixture onto the noodle. Gently roll the lasagna noodle from the long end until it makes a rollup. Transfer each lasagna roll to the baking dish seam side down.

Heat the milk in the microwave for 1-2 minutes to warm and set aside. In a saucepan, melt the butter on medium heat then stir in the flour. Stir constantly to keep the flour mixture from browning too dark, the goal is a light golden hue, about 5-7 minutes. Gently pour in half of the milk and whisk together. Pour in the remaining milk and continue whisking until the sauce thickens and becomes a smooth consistency.

Pour the sauce over the lasagna rollups in the pan. Top with extra mozzarella and parmesan cheese (optional). See Notes.

Bake for 25-30 minutes covered with foil or until the roll-ups are evenly heated through. Top with extra sauce if desired. Top with fresh basil leaves (optional).