Spinach And Mushroom Lasagna Roll-Ups With Gorgonzola Sauce

Recipe Ingredients

16		Cremini mushroom caps - cleaned with a
		Damp towel and finely chopped
1		Yellow-skinned onion - finely chopped (small)
2		Garlic cloves - minced
2 tablespoons	30ml	Extra-virgin olive oil
1		Frozen chopped spinach - (10 oz) - defrosted, and
		Squeezed dry
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1/4 teaspoon	1.3ml	Ground nutmeg
		= (or the equivalent of freshly grated)
2 cups	474ml	Part skim ricotta
8		Curly-edge lasagna noodles - cooked al dente
1 cup	237ml	Fat-free chicken broth
8 oz	227g	Gorgonzola - crumbled
1/2 cup	118ml	Heavy cream
1 cup	237ml	Shredded mozzarella - (to 1 1/2)
		Steamed Asparagus Tips
2		Small bundle asparagus - (or 1 large)
		Roasted Tomatoes
4		Vine-ripe tomatoes

Recipe Instructions

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 Tips and Roasted Tomatoes.

Steamed Asparagus Tips: While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.

Roasted Tomatoes: Split 4 vine ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.

Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B34) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.