Food Network: Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

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Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
Recipe courtesy Rachael Ray

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
Serving suggestions:

Steamed asparagus (2 small or 1 large bundle asparagus)
Broiled tomatoes (4 vine-ripe tomatoes)

Directions
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.

Ingredients
Steamed Asparagus Tips:
2 small or 1 large bundle asparagus

Directions
While you boil your lasagna noodles, place fresh asparagus tips in a
small colander over the boiling water in the pasta 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
Roasted Tomatoes:
4 vine-ripe tomatoes

Directions
Split 4 vine ripe tomatoes across the center and drizzle with
extra-virgin olive oil, salt, and pepper. Broil tomatoes.
Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme,
or rosemary.