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

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (97)

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Average Rating:

Total Reviews: 97

Showing 21-30 of 97

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  • on September 11, 2010

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    I was surfing around to find a meal to make for my son's girlfriend who is a vegetarian and came across the recipe. I read many of the reviews as I always do before making the meal. This dish was exceptional and very filling. I used 12 lasagna sheets instead of eight and put it in an 8x8 pan; tried a 9x13 first but that was too big. I made it all ahead of time since I do not like cooking right before dinner. Instead of "broiling it" cause I did not know if my pan would allow it, I baked it for like 20 minutes on 350 until the cheese was melted and the sauce was hot (since I had it in the refrigerator. This recipe is a keeper and I may even make it for CHristmas!!!!

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  • on August 11, 2010

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    This was pretty good, but in reality it takes about an hour start to finish. Also the sauce will thicken a little more once under the broiler. I did my noodles at the beginning and the few minutes under the broiler didnt warm them up as much as I would have liked. I also added a little bit of red chili flakes and mozzarella to the filling because I felt it needed something more. In all, good, easy recipe, I also like the idea of serving this for guest alongside like a parmesan crusted chicken or basil cream chicken breast.

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  • on July 30, 2010

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    I made this the first time for my husband and I. We loved it enough and thought it was restaurant quality enough that I make this as my main dish for dinner guests. I pair it with sliced tomatoes topped with sliced mozzarella and grilled or broiled, italian bread with dipping oil and a nice salad. The only thing I've ever done is add a meat dish - once with garlic shrimp and once with chicken parmesan. Both were delicious. I will continue making it! I should mention too that one of my guests husbands hates mushrooms and his wife told me to go ahead and make it but don't tell him; he LOVED it!

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  • on June 10, 2010

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    I hate mushrooms, but I love this dish. The sauce came out very thin, but when I heated the dish up for lunch the next day it was the perfect consistency. My co-workers were all begging for a taste. One of them even said he'd request it as his last meal if he were on death row!

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  • on March 15, 2010

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    This was a wonderful recipe! Like many of the reviewers, this recipe took much longer than 30 min for me to make. Unfortunately, my veggies and mushrooms don't come completely washed and cleaned like Rachael's :P I pretty much followed the recipe exactly, except I used a tablespoon or two or Wondra flour to thicken the sauce because it did have trouble thickening. It turned out perfect! Will definitely make it again.

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  • on March 14, 2010

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    This is a great recipe and I have it in my special occasion rotation. The only problem is it takes much longer than 30 minutes. Don't plan on putting this together after work. However, I really love the flavors.

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  • on January 16, 2010

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    Wasn't crazy about it, but it was very easy to make. I won't make this exact dish again, but I will make it with a different kind of filling.

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  • on December 30, 2009

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    This recipe was delicious and fairly simple! This recipe could easily be plated beautifully for company or your family. It was slightly time consuming for me because I did not have a huge pot to cook the lasagna noodles and had to cook only about 5 at a time to prevent tearing.

    This recipe would be hearty enough without it, but I added one cooked chicken breast with the mushrooms, garlic and onion in the food processor. The nutmeg added a pleasant taste, I added a bit more than the recipe called for.

    One issue I had was that the sauce was thin as water. I added a few tbs of flour and the saude thickened up perfectly without changing the taste of the sauce. The recipe also made A LOT of sauce, so either reduce the ingredients or save the rest. It is a rich sauce, so a whole lot is really not neccessary.

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  • on August 31, 2009

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    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!

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  • on August 04, 2009

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    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...

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