Name: Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: italian
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; 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; Steamed Asparagus Tips, recipe follows; Broiled Tomatoes, recipe follows; 2 small or 1 large bundle asparagus; 4 vine-ripe tomatoes; Extra-virgin olive oil; Salt and pepper

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 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:

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:

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.

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Serving Suggestions:

Steamed Asparagus Tips:

Broiled Tomatoes:

Steamed Asparagus Tips:

Broiled Tomatoes:

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