Spinach Mushroom Lasagna Roll-Ups With Gorgonzola Cream Sauce

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: 40 mins
• 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.