Preheat oven to 375°F and begin to boil a large pot of salted water.
Cook lasagna noodles according to the package instructions and drain.
In a large skillet over medium heat, melt butter and add in garlic. Allow garlic to cook for 1-2 minutes until fragrant.
Whisk in flour continuously for 1 minute until browned. Slowly pour in broth along with thyme and continue to stir until mixed well.
Add in heavy cream and Parmesan and continue to stir until well combined. Add in salt and pepper to taste and turn off heat.
In a small bowl combine Ricotta and 1 egg, stir together until mixed well. In another bowl, combine 1 cup of 4 cheese mix and 1 cup Parmesan.
Lay lasagna noodles flat. Spoon a layer of Ricotta mix over each noodle followed by sprinkling cheese mix over Ricotta. Spoon about ¼ cup of Cream Sauce over cheese spreading evenly. Cover cream sauce with a layer of Smoked Salmon.
Starting from one end of lasagna noodle, roll it gently and place seam side down.
Grease small 7x11in baking dish. Place Lasagna rolls seam side down. Cover tops of Lasagna rolls with remaining 1 cup of 4 Cheese mix evenly.
Place in oven to bake for 16-18 minutes. Allow cheese on top to start browning.
Remove from oven and top with desired garnish. We used more thyme and crushed roasted seaweed.
Enjoy!
