Lasagna Roll-Ups With Gorgonzola Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is from Rachael Ray. It is really quick and easy. The cream sauce is to-die for! I had roasted asparagus as the side dish. Ingredients:
16 cremini mushrooms, caps cleaned with a damp towel and finely chopped in food processor |
1 small yellow onion, finely chopped |
2 -4 garlic cloves, minced |
2 tablespoons extra virgin olive oil (2 turns around the pan) |
1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry |
salt and pepper |
1/4 teaspoon ground nutmeg or 1/4 teaspoon the equivalent of freshly grated nutmeg |
2 cups part-skim ricotta cheese |
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 heavy cream (3 turns around the pan) |
1 -1 1/2 cup shredded mozzarella cheese |
Directions:
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.
2. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
3. Add dry chopped spinach to the pan and heat through for 1 minute.
4. Adjust seasonings with salt, pepper, and a little nutmeg.
5. Add ricotta and stir into mixture to heat cheese through, 1 minute longer.
6. Remove pan from heat but leave in the warm skillet.
7. Heat broth in a small pan over moderate heat.
8. Melt Gorgonzola into broth and bring liquid to a bubble.
9. Stir in cream and thicken sauce 2 minutes.
10. Place cooked lasagna noodles on a large work surface or cutting board.
11. Spread lasagna noodles with a layer of spinach-mushroom filling.
12. Roll up pasta and arrange the 8 bundles in a shallow casserole dish.
13. Pour warm sauce over roll-ups and top with mozzarella.
14. Place casserole under broiler to melt cheese.
15. Serve with steamed asparagus and broiled tomatoes.
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