Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce Recipe

Name: Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 cremini caps, cleaned with a damp towel and finely chopped in food processor; 1 small yellow-skinned onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons (2 turns around the pan) extra-virgin olive oil; 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry; Salt and pepper; 1/4 teaspoon ground nutmeg or the equivalent of freshly grated; 2 cups part skim ricotta; 8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes); 1 cup fat free chicken broth; 8 ounces Gorgonzola, crumbled; 1/2 cup (3 turns around the pan) heavy cream; 1 to 1 1/2 cups shredded mozzarella; Steamed asparagus (2 small or 1 large bundle asparagus); Broiled tomatoes (4 vine-ripe tomatoes); 2 small or 1 large bundle asparagus; 4 vine-ripe tomatoes

Servings: persons

16 cremini caps, cleaned with a damp towel and finely chopped in food processor
1 small yellow-skinned onion, finely chopped
2 cloves garlic, minced
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon ground nutmeg or the equivalent of freshly grated
2 cups part skim ricotta
8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
1 cup fat free chicken broth
8 ounces Gorgonzola, crumbled
1/2 cup (3 turns around the pan) heavy cream
1 to 1 1/2 cups shredded mozzarella
Steamed asparagus (2 small or 1 large bundle asparagus)
Broiled tomatoes (4 vine-ripe tomatoes)
2 small or 1 large bundle asparagus
4 vine-ripe tomatoes

1
In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes.
2
Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
3
Add dry chopped spinach to the pan and heat through for 1 minute.
4
Adjust seasonings with salt, pepper, and a little nutmeg.
5
Add ricotta and stir into mixture to heat cheese through, 1 minute longer.
6
Remove pan from heat but leave in the warm skillet.
7
Heat broth in a small pan over moderate heat.
8
Melt Gorgonzola into broth and bring liquid to a bubble.
9
Stir in cream and thicken sauce 2 minutes.
10
Place cooked lasagna noodles on a large work surface or cutting board.
11
Spread lasagna noodles with a layer of spinach-mushroom filling.
12
Roll up pasta and arrange the 8 bundles in a shallow casserole dish.
13
Pour warm sauce over roll-ups and top with mozzarella.
14
Place casserole under broiler to melt cheese.
15
Serve with steamed asparagus and broiled tomatoes.
16
While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot.
17
Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
18
Split 4 vine ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper.
19
Broil tomatoes.
20
Serve along side your completed casserole.
21
Top with any fresh herb you have on hand: basil, thyme, or rosemary.

1327

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 16 cremini caps, cleaned with a damp towel and finely chopped in food processor, 1 small yellow-skinned onion, finely chopped, 2 cloves garlic, minced, 2 tablespoons (2 turns around the pan) extra-virgin olive oil, and more.

Yes, Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

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