Spinach Mushroom Lasagna Roll-ups With Gorgonzola Cream Sauce

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.