Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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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

One 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 Tips, recipe follows

Broiled Tomatoes, recipe follows

Steamed Asparagus Tips:

2 small or 1 large bundle asparagus

Broiled Tomatoes:

4 vine-ripe tomatoes

Extra-virgin olive oil

Salt and pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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 flameproof 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:

  1. 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.

Broiled Tomatoes:

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