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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 31-40 of 97

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  • on May 26, 2009

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    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!

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  • on May 06, 2009

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    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!

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  • on March 10, 2009

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    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.

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  • on July 20, 2008

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    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.

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  • on May 09, 2008

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    I thought this was a little bland. The gorgonzola sauce added some flavor but didn't thicken up very well.

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  • on March 17, 2008

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    I have made this recipe many times, with several modifications. I find the gorgonzola sauce to be too rich, so I choose to make this with a marinara sauce. I have also made this often as a more standard, layered lasagna (as opposed to the individual roll ups. when taking this approach, I have used no boil lasanga to save time. Make sure to taste the filling to make sure it has enough salt and pepper.

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  • on February 18, 2008

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    I loved the cheese and mushroom flavors but that sauce would not thicken. I will make these again but will try some other sauce.

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  • on January 15, 2008

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    This is one of the best meals I have made in a while. To make it a little healthier,l I substituted in whole wheat pasta, nonfat ricotta, and half and half for the cream. This is also a good recipe for portion control. This is a great recipe and good for leftovers.

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  • on January 15, 2008

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    good pairing of mushroom and cheese. was a big hit.

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  • on December 31, 2007

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    I made this on a whim for family that was coming over for the holidays that did not eat meat and it was a hit!!!!!! YUMMMO

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