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Spinach Lasagna Rollups with Gorgonzola




Source of Recipe


Posted by TriciaE at the ths.com cooking forum.


List of Ingredients




SPINACH AND MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM

16 mushroom caps, cleaned with a damp towel and finely chopped
1 small Spanish onion, finely chopped
2 cloves garlic, minced
2 Tblsp. extra-virgin olive oil
1 pkg. (10 oz.) frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/2 tsp. ground nutmeg
2 cups ricotta cheese
8 curly edge lasagna noodles, cooked al dente
1 cup chicken broth
8 oz. Gorgonzola, crumbled
1/2 cup heavy cream
1 cup shredded mozzarella


Recipe



In a medium skillet over moderate heat, sauté 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.

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 casserole dish with the seam down. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under the broiler to melt cheese.

This makes 8 appetizer servings or 4 entrée servings. May easily be doubled.