Lasagna Roll-Ups With Gorgonzola Cream Sauce

Recipe by Miss Erin C.
READY IN: 50mins




  • 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.