Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

 

Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

Servings: 6

Preparation time: 1 hr and 10 min

 

Ingredients

FOR THE MUSHROOM MIXTURE:

2 tablespoons butter or oil

1 small onion, diced

8 ounces mushrooms, sliced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

1/4 cup white wine or broth

1 bunch kale, chopped

FOR THE CAULIFLOWER SAUCE:

1 tablespoon butter or olive oil

2 cloves garlic, chopped

6 cups cauliflower (1 small head or 1 12 ounce bag)

2 cups vegetable broth or water

1/2 cup gorgonzola or other blue cheese

salt and pepper to taste

1/2 cup milk

FOR THE LASAGNE ROLL UPS:

9 lasagne noodles, cooked (gluten free for gluten free)

2 cups ricotta

1/2 cup parmigiano-reggiano (parmesan), grated

1 cup mozzarella, shredded

Directions

 

FOR THE MUSHROOM MIXTURE:

1.Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms start to caramelize, about 15-20 minutes.

2.Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.

3.Add the wine and deglaze the pan.

4.Add the kale and cook until tender, about 10 minutes

FOR THE CAULIFLOWER SAUCE:

5.Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.

6.Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.

7.Puree in a blender or food processor until smooth.

8.Return to heat, mix in the cheese, season with salt and pepper to taste, add enough milk to bring sauce to a saucy consistency and cook until the cheese has melted.

FOR THE LASAGNE ROLL UPS:

9.Lay the lasagne noodles out, spread a thin layer of the ricotta mixed with the parmesan onto each lasagna noodle, top with the mushroom mixture and a tablespoon of the cauliflower sauce and roll up the noodles.

10.Spread 1/2 cup of the cauliflower sauce around the bottom of a 9x9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.

11.Bake in a preheated 350F/180C oven until golden brown on top and bubbling on the sides, about 25-30 minutes.

 

 

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