Spinach Mushroom Lasagna Roll-Ups With Gorgonzola Cream Sauce

Submitted by Lisa Pizza

"This is a wonderfully flavored dish that my hubby swears is my best dinner yet! Served with asparagus topped with some of the sauce is superb."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 16 cremini mushrooms, cleaned and finely chopped in food processor or 3 portabella mushrooms
• 1 small yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry
• 2 cups part-skim ricotta cheese
• 8 curly edge lasagna noodles, cooked al dente
• 1 cup fat free vegetable stock or 1 cup fat-free chicken broth
• 8 ounces gorgonzola, crumbled
• 1⁄2 cup heavy cream
• 1 cup shredded mozzarella cheese

directions

1. Sauté mushrooms, chopped onion and garlic in oil over med heat, until mushrooms give off their juice and onion is tender- 7-8 minutes.
2. Season with salt and pepper.
3. Add dry chopped spinach to the pan and heat through.
4. Add ricotta, adjust salt and pepper and heat through.
5. Remove from burner, but leave in warm skillet.
6. Heat broth in small sauce pan.
7. Add Gorgonzola into broth, and bring to a bubble.
8. Stir in cream and thicken about 2 minutes.
9. Place cooked noodles on work surface.
10. Place a dollop of spinach mixture on one end of noodles and roll each one up.
11. Arrange rolled packages, seam side down, in shallow casserole dish.
12. Pour warm sauce over and top with mozzarella.
13. Place casserole under broiler to melt mozzarella and slightly brown.

Reviews

[Dee514]

I made these today for a luncheon with the girls. Everyone enjoyed them! They really are wonderful, and very easy to prepare. I did substitute half & half for the heavy cream and I used part-skim mozzarella to try to cut the fat a bit. It still came out fantastic! Thanks so much for posting it :)

 

[Dr. Jenny]

Fabulous! Not difficult to make and definitely company-worthy. Just make sure your guests like gorgonzola, as the taste is very pronounced, especially in the sauce, which I also enjoyed over boiled green beans. I bought a nice, aged gorgonzola that even DH, who is not a huge fan of gorgonzola, admitted was pretty good. However, the taste of it in the sauce was a little too strong for him. I, on the other hand, loved it. I also used fresh made ricotta from the local deli. Thanks for posting!

 

[Cmjennings1590]

These were fantastic! I have had this recipe sitting in my collection for a while and hadn't had time to make it until yesterday. They are definitely time consuming but well worth it. I made it just as described and wouldn't change a thing. I think I am going to try variations of this recipe with different cheeses or sauces because they were so great.

 

[KristenErinM]

This is an awesome dish. I think it's one of the best meals I've ever cooked!

 

[Kellie_in_KC]

This was a great vegetarian Italian dish. I made the recipe as directed except for the use of half and half to reduce the fat. I baked the dish for 20 minutes after finishing the rolls and pouring on the sauce; the last few minutes I melted the cheese. The roll-ups turned out warm and tasty.