Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

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.