Tuesday

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Picture of Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce Recipe

Ingredients
  • 16 cremini caps, cleaned with a damp towel and finely chopped in food processor
  • 1 small yellow-skinned onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • Salt and pepper
  • 1/4 teaspoon ground nutmeg or the equivalent of freshly grated
  • 2 cups part skim ricotta
  • 8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
  • 1 cup fat free chicken broth
  • 8 ounces Gorgonzola, crumbled
  • 1/2 cup (3 turns around the pan) heavy cream
  • 1 to 1 1/2 cups shredded mozzarella
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 and broiled tomatoes.

recipe courtesy of FoodNetwork- Rachael Ray

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