Lasagna Roll-Ups With Gorgonzola Cream Sauce

Total Time
50mins
Prep 20 mins
Cook 30 mins

This is from Rachael Ray. It is really quick and easy. The cream sauce is to-die for! I had roasted asparagus as the side dish.

Ingredients Nutrition

Directions

  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.
Most Helpful

Love this recipe. It is not the quickest meal to make but it is easy and delicious. I served it with a parmesan sauce. I had some filling left over and put it in a bowl and put some crackers around the bowl and it made a good dip. This works well at parties also. I made the traditional red sauce lasagna and it went fast but everyone that liked mushrooms and spinach was talking about this dish. I did save the left ove juices from the spinach and mushrooms jush in case the filling was too dry. Great dish. Thanks. CC

ccpaw August 26, 2010