Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Family & Company Friendly

Rated: 5 stars out of 5Rate itRead users' reviews (80)

RECIPE
COMMENTS & REVIEWS(80)

Cook Time:
30 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

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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.

Steamed Asparagus Tips:

2 small or 1 large bundle asparagus

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.

Roasted Tomatoes:

4 vine-ripe tomatoes

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.

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Comments & Reviews

recipe Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
Michelle Cutler Bay, FL 08-31-2009
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anything by red sauce
Rated: 5 stars out of 5

The main reason I love this recipe is because the sauce isn't red. I really like the gorgonzola sauce (even though I usually... use blue cheese instead). Recently made it for a pregnant friend. She loves blue cheese, but can't have it because she is pregnant (lysteria). UNLESS it is cooked all the way through, like in this recipe. Great way to satisfy the cravings of the pregnant!Read more
recipe Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
Cindy Irving, TX 08-04-2009
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here comes the bride...
Rated: 5 stars out of 5

my mom got married today, and we had lunch at my house to celebrate...i made this lasagna with marinara instead of the... gorgonzola (to save some time). IT WAS A HIT!!!!!!!!! Everyone loved the flavor, the textures...thanks for helping make my mom's special day cozy and comforting...Read more
recipe Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
Brooke Rossville, GA 05-26-2009
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YUMMO...however..
Rated: 5 stars out of 5

This was fantastic, althought I do totally agree that the sauce wasn't thick enough, maybe if it were cut down to just 1/2... cup of broth, or recommendation to thicken it up. It all came together great. I do however wished I would have turned the setting down on the oven and let it bake a bit more to get piping hot. I pulled my L rolls out of the oven when the cheese on top had lightly browned but everything else on the inside was just warm. The flavors were fantastic though!Read more
recipe Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
shayna altanta, GA 05-06-2009
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LOVED this recipe!!!!
Rated: 5 stars out of 5

Made this last night for my boyfriend and he really loved it. Said it is one of his favorite things that I have made. I... followed the recipe but subbed out fat-free and reduced fat cheeses/half and half, and it still had a rich, delicious flavor and was low in fat. On one reviewers suggestion, I cut the amount of broth in half. The sauce wasn't thickening up the way I wanted, so I added some cornstarch and it turned out perfect. I will definitely be making this again! Read more
recipe Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
Ally Fonthill, MO 03-10-2009
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Bland.
Rated: 2 stars out of 5

This recipe was very bland. The sauce was excellent, and I did what other reviewers suggested and halved the sauce amount... Otherwise, I was disappointed overall with this recipe. Was easy and relatively quick, though.Read more
recipe Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
Tiffany Jacksonville, FL 07-20-2008
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Very tasty but you don't need so much sauce
Rated: 5 stars out of 5

The lasagna was really easy to make. I chopped my mushrooms and onions together in the food processor and it made a nice... consistency. The proportions for the sauce however is way too much. You only need half that amount. I used the rest of the sauce with another recipe and added some to my macaroni and cheese as well. I imagine you could just cut the proportions in half or do what I did and incorporate the sauce into something else. My family loved it.Read more