Spinach And Mushroom Lasagna Roll Ups With Gorgonzola Cream Sauce Recipe


Preparation Time25 MinCooking Time25 Min
Ready In50 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
VegetarianMain Ingredient


 Extra-virgin olive oil2 Tablespoon (Plus Extra For Drizzling)
 Crimini mushroom caps16 , cleaned with damp towel and finely chopped in food processor
 Yellow onion1 Small, finely chopped
 Garlic2 Clove (10 gm), minced
 Freshly ground pepper To Taste
 Salt To Taste
 Frozen spinach10 Ounce, defrosted, chopped and squeezed dry (1 Package)
 Nutmeg1⁄4 Teaspoon, freshly grated or grounded
 Part skim ricotta cheese2 Cup (32 tbs)
 Lasagna noodles8 , cooked al dente for 12-14 minutes (Curly Edge)
 Fat-free chicken broth1 Cup (16 tbs)
 Gorgonzola cheese8 Ounce, crumbled
 Heavy cream1⁄2 Cup (8 tbs)
 Mozzarella cheese1 1⁄2 Cup (24 tbs), shredded
 Asparagus1 1⁄2 Pound, steamed


1) Arrange all the ingredeints, as desired.

2) In a medium skillet, saute mushroom bits with garlic and onion over medium heat for 7-8 ,inutes until mushroom gives off all the liquid and darken and onions are tender.
3) Season the veggies with salt and pepper. This will allow to take off all the water from veggies.
4) Add spinach to the pan and cook for 1 minute and season with nutmeg. Adjust salt-pepper.
5) Add ricotta and cook for 1 more minute.
6) Remove pan from the heat but let the veggies and cheese in the skillet while lasagne is being rolled.
7) In a small pan, heat broth over moderate heat.
8) Add gorgonzola cheese in th brothe and let it bubbles.
9) Add cream and cook for 1 minute until sauce thickens.
10) On a large work surface, place cooked lasagne noodles.
11) Place mushroom-spinach filling in each layer of noodle.
12) In a shallow casserole dish, arrange 8 lasagne rolls and pour hot sauce over them, top with mozzarella cheese.
13) Place the dish uner broiler and let the cheese melt.

14) Serve the lasagna roll ups with broiled tomatoes as side dish.