Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

I have been seeing cute lasagna roll-ups round the web for a short while currently and that i are eager to attempt creating some. The lasagna roll-ups are essentially simply lasagna wherever rather than layering everything you place the filling on high of the noodles then roll the noodles up, top them with the sauce and cheese and bake them. I knew precisely what I wanted to try to to for my lasagna roll-ups, a mushroom and kale lasagna with creamy bechamel sauce. 

For the filling I went with some straightforward saute mushrooms and kale at the side of some cheese mixed into cheese cheese and some of the creamy bechamel sauce. I wished to do one thing new for the bechamel sauce, I wished to do a cauliflower based mostly sauce instead of a additional ancient, calorie crammed, bechamel created with flour, butter and milk or cream. The cauliflower sauce is just pureed cauliflower and cheese at the side of enough liquid to sleek it out into a sauce. For the cheese within the cauliflower sauce I went with bleu, a cheese, however it might additionally work well with cheese, romano or asiago among others. Since this is often a lasagna i used to be guaranteed to high the whole thing off with even additional cheese, now within the kind of mozzarella. (For those of you keeping track, yes, there are not any under four types of cheese during this lasagna!) 

I knew that this lasagna was going to be superb simply wondering all of the ingredients and it easily lived up to my expectations then some! The mushroom and kale lasagna in creamy bleu cauliflower sauce was amazing! I even have to say that the cauliflower sauce was no under spectacular and it went so well on the lasagna! i'll positively be exploitation this cauliflower sauce again! fortuitously this direction makes a great deal thus i'll be able to relish the leftovers for lunch in the week.

Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce
Mushrooms, kale and cheese all rolled up in lasagna noodles, smothered in a creamy gorgonzola cauliflower sauce and cheese and baked until all melty, golden brown and good.

For the mushroom mixture:

  • 2 tablespoons butter or oil
  • 1 small onion, diced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup white wine or broth
  • 1 bunch kale, chopped

For the cauliflower sauce:

  • 1 tablespoon butter or olive oil
  • 2 cloves garlic, chopped
  • 6 cups cauliflower (1 small head or 1 12 ounce bag)
  • 2 cups vegetable broth or water
  • 1/2 cup gorgonzola or other blue cheese
  • salt and pepper to taste
  • 1/2 cup milk

For the lasagne roll ups:

  • 9 lasagne noodles, cooked (gluten free for gluten free)
  • 2 cups ricotta
  • 1/2 cup parmigiano-reggiano (parmesan), grated
  • 1 cup mozzarella, shredded


For the mushroom mixture:

  1. Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms start to caramelize, about 15-20 minutes.
  2. Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.
  3. Add the wine and deglaze the pan.
  4. Add the kale and cook until tender, about 10 minutes

For the cauliflower sauce:

  1. Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
  2. Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
  3. Puree in a blender or food processor until smooth.
  4. Return to heat, mix in the cheese, season with salt and pepper to taste, add enough milk to bring sauce to a saucy consistency and cook until the cheese has melted.

For the lasagne roll ups:

  1. Lay the lasagne noodles out, spread a thin layer of the ricotta mixed with the parmesan onto each lasagna noodle, top with the mushroom mixture and a tablespoon of the cauliflower sauce and roll up the noodles.
  2. Spread 1/2 cup of the cauliflower sauce around the bottom of a 9×9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.
  3. Bake in a preheated 350F/180C oven until golden brown on top and bubbling on the sides, about 25-30 minutes.
This article and recipe adapted from site.

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