Lasagna Roll-ups With Gorgonzola Cream Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 16 cremini mushrooms, caps cleaned with a damp towel and finely chopped in food processor
• 1 small yellow onion, finely chopped
• 2 -4 garlic cloves, minced
• 2 tablespoons extra virgin olive oil (2 turns around the pan)
• 1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry
• salt and pepper
• 1/4 teaspoon ground nutmeg or 1/4 teaspoon the equivalent of freshly grated nutmeg
• 2 cups part-skim ricotta cheese
• 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 heavy cream (3 turns around the pan)
• 1 -1 1/2 cup shredded mozzarella cheese

Recipe

• 1 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.
• 2 season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
• 3 add dry chopped spinach to the pan and heat through for 1 minute.
• 4 adjust seasonings with salt, pepper, and a little nutmeg.
• 5 add ricotta and stir into mixture to heat cheese through, 1 minute longer.
• 6 remove pan from heat but leave in the warm skillet.
• 7 heat broth in a small pan over moderate heat.
• 8 melt gorgonzola into broth and bring liquid to a bubble.
• 9 stir in cream and thicken sauce 2 minutes.
• 10 place cooked lasagna noodles on a large work surface or cutting board.
• 11 spread lasagna noodles with a layer of spinach-mushroom filling.
• 12 roll up pasta and arrange the 8 bundles in a shallow casserole dish.
• 13 pour warm sauce over roll-ups and top with mozzarella.
• 14 place casserole under broiler to melt cheese.
• 15 serve with steamed asparagus and broiled tomatoes.