Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 |
1 (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 (2 small or 1 large bundle asparagus) |
broiled tomatoes (4 vine-ripe tomatoes) |
2 small or 1 large bundle asparagus |
4 vine-ripe tomatoes |
Directions:
1. Serving suggestions:
2. 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.
3. 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.
4. 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.
5. 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 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.
6. Steamed Asparagus Tips:
7. 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.
8. Roasted Tomatoes:
9. Split 4 vine ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
10. Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.
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