Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Deselect All

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