Lasagna Roll-Ups With Gorgonzola Cream Sauce

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

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.