Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce — Damn Delicious

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Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

I absolutely loved everything about this dish. The Gorgonzola cream sauce had such a wonderful creamy, cheesy texture that had a bit of a salty kick to it but it wasn’t overpowering enough as it was perfectly balanced with the spinach and mushroom filling within the rolls. It was very simple to make and I especially enjoyed rolling them up as it became a work of art for me. I’ll be sure to make this again and maybe add some pancetta into the mixture. Mmmmm.

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce (adapted from Rachel Ray)

Yields 3-4 servings

  • 16 cremini caps, finely chopped in food processor
  • 2 small yellow onions, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry (I used a 6-ounce package of fresh spinach)
  • Salt and pepper, to taste
  • 1/4 teaspoon ground nutmeg or the equivalent of freshly grated
  • 2 cups ricotta
  • 8-10 curly edge lasagna noodles, cooked to al dente (12 minutes)
  • 1 cup chicken broth
  • 8 ounces Gorgonzola, crumbled
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella

Preheat oven to 350 degrees F.

Heat olive oil in a medium skillet over medium heat. S aute mushrooms, chopped onions, and garlic until mushrooms give off their juices and darken and onions are tender, about 7-8 minutes. Season with salt and pepper (the salt will help draw water out of the vegetables as they cook).

Add dry chopped spinach 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 saucepan over medium heat. Melt Gorgonzola into broth and bring liquid to a bubble.

Stir in cream and thicken sauce, about 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 bundles in a shallow casserole dish.

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

Place into oven and bake until cheese has melted, about 10 minutes.

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