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Monday, April 18, 2016

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.

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