Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
I absolutely loved everything about this dish. The Gorgonzola cream sauce had such a wonderful creamy, cheesy texture that had a bit of a salty kick to it but it wasn’t overpowering enough as it was perfectly balanced with the spinach and mushroom filling within the rolls. It was very simple to make and I especially enjoyed rolling them up as it became a work of art for me. I’ll be sure to make this again and maybe add some pancetta into the mixture. Mmmmm.
Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce (adapted from Rachel Ray)
Yields 3-4 servings
- 16 cremini caps, finely chopped in food processor
- 2 small yellow onions, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry (I used a 6-ounce package of fresh spinach)
- Salt and pepper, to taste
- 1/4 teaspoon ground nutmeg or the equivalent of freshly grated
- 2 cups ricotta
- 8-10 curly edge lasagna noodles, cooked to al dente (12 minutes)
- 1 cup chicken broth
- 8 ounces Gorgonzola, crumbled
- 1/2 cup heavy cream
- 1 cup shredded mozzarella
Preheat oven to 350 degrees F.
Heat olive oil in a medium skillet over medium heat. Saute mushrooms, chopped onions, and garlic until mushrooms give off their juices and darken and onions are tender, about 7-8 minutes. Season with salt and pepper (the salt will help draw water out of the vegetables as they cook).
Add dry chopped spinach 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 saucepan over medium heat. Melt Gorgonzola into broth and bring liquid to a bubble.
Stir in cream and thicken sauce, about 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 bundles in a shallow casserole dish.
Pour warm sauce over roll-ups and top with mozzarella.
Place into oven and bake until cheese has melted, about 10 minutes.
