Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Name: Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 smalls or 1 large bundle asparagus; 16 cremini caps, cleaned with a damp towel and finely chopped in food processor; 237 milliliters fat free chicken broth; 2 cloves garlic, minced; 227 grams Gorgonzola, crumbled; 118 milliliters (3 turns around the pan) heavy cream; 8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes); 2 Tbsps (2 turns around the pan) extra-virgin olive oil; 4 servings Extra-virgin olive oil; 473 milliliters part skim ricotta; 4 servings Salt and pepper; 237 milliliters shredded mozzarella; 283 grams package frozen chopped spinach, defrosted and squeezed dry; 4 vine-ripe tomatoes; 1 small yellow-skinned onion, finely chopped; 0 teaspoons ground nutmeg or the equivalent of freshly grated

The recipe Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce could satisfy your Mediterranean craving in roughly 50 minutes. This recipe makes 4 servings with 1023 calories, 46g of protein, and 66g of fat each. This recipe covers 49% of your daily requirements of vitamins and minerals. A mixture of bundle asparagus, spinach, vine-ripe tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a vegetarian diet.

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.

Ingredients you will need

Salt And Pepper

Vegetable

Mushrooms

Garlic

Onion

Water

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg.

Ingredients you will need

Seasoning

Spinach

Nutmeg

Pepper

Salt

Equipment you will use

Frying Pan

Add ricotta and stir into mixture to heat cheese through, 1 minute longer.

Ingredients you will need

Ricotta Cheese

Cheese

Remove pan from heat but leave in the warm skillet.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Gorgonzola

Broth

Cream

Sauce

Equipment you will use

Frying Pan

Place cooked lasagna noodles on a large work surface or cutting board.

Ingredients you will need

Cooked Lasagne Noodles

Equipment you will use

Cutting Board

Spread lasagna noodles with a layer of spinach-mushroom filling.

Ingredients you will need

Lasagne Noodles

Mushrooms

Spinach

Spread

Roll up pasta and arrange the 8 bundles in a shallow casserole dish.

Ingredients you will need

Pasta

Roll

Equipment you will use

Casserole Dish

Pour warm sauce over roll-ups and top with mozzarella.

Ingredients you will need

Mozzarella

Sauce

Roll

Place casserole under broiler to melt cheese.

Ingredients you will need

Melting Cheese

Equipment you will use

Broiler

Serve with Steamed Asparagus and Broiled Tomatoes.

Ingredients you will need

Asparagus

Tomato

While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot.

Ingredients you will need

Lasagne Noodles

Asparagus

Pasta

Water

Equipment you will use

Colander

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.

Ingredients you will need

Asparagus

Pasta

Equipment you will use

Colander

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

Ingredients you will need

Extra Virgin Olive Oil

Tomato

Pepper

Salt

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

Ingredients you will need

Rosemary

Basil

Thyme

Equipment

Ingredients

Servings:

2smalls

or 1 large bundle asparagus 16

cremini caps, cleaned with a damp towel and finely chopped in food processor 237milliliters

fat free chicken broth 2cloves

garlic, minced 227grams

Gorgonzola, crumbled 118milliliters

(3 turns around the pan) heavy cream 8

curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)2Tbsps

(2 turns around the pan) extra-virgin olive oil 4servings

Extra-virgin olive oil 473milliliters

part skim ricotta 4servings

Salt and pepper 237milliliters

shredded mozzarella 283grams

package frozen chopped spinach, defrosted and squeezed dry 4

vine-ripe tomatoes 1small

yellow-skinned onion, finely chopped 0teaspoons

ground nutmeg or the equivalent of freshly grated

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Spalletti Chianti Reserve Poggio Reale with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.