Lasagna Roll-Ups With Gorgonzola Cream Sauce
- 16 cremini mushrooms, caps cleaned with a damp towel and finely chopped in food processor
- 1 small yellow onion, finely chopped
- 2 -4 garlic cloves, minced
- 2 tablespoons extra virgin olive oil (2 turns around the pan)
- 1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry
- salt and pepper
- 1/4 teaspoon ground nutmeg or 1/4 teaspoon the equivalent of freshly grated nutmeg
- 2 cups part-skim ricotta cheese
- 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 heavy cream (3 turns around the pan)
- 1 - 1 1/2 cup shredded mozzarella cheese
- 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.
- Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
- Add dry chopped spinach to the pan and heat through for 1 minute.
- Adjust seasonings with salt, pepper, and a little nutmeg.
- Add ricotta and stir into mixture to heat cheese through, 1 minute longer.
- Remove pan from heat but leave in the warm skillet.
- Heat broth in a small pan over moderate heat.
- Melt Gorgonzola into broth and bring liquid to a bubble.
- Stir in cream and thicken sauce 2 minutes.
- Place cooked lasagna noodles on a large work surface or cutting board.
- Spread lasagna noodles with a layer of spinach-mushroom filling.
- Roll up pasta and arrange the 8 bundles in a shallow casserole dish.
- Pour warm sauce over roll-ups and top with mozzarella.
- Place casserole under broiler to melt cheese.
- Serve with steamed asparagus and broiled tomatoes.
cremini mushrooms, yellow onion, extra virgin olive oil, salt, ground nutmeg, ricotta cheese, lasagna noodles, chicken broth, gorgonzola, heavy cream, mozzarella cheese
Taken from www.food.com/recipe/lasagna-roll-ups-with-gorgonzola-cream-sauce-36982 (may not work)