Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Pasta is one of my favorite comfort foods. 

Spinach and Mushroom Lasagna Roll-ups

 with Gorgonzola Cream Sauce

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 T extra-virgin olive oil (evoo)

1 (10 oz) package frozen chopped spinach, defrosted and squeezed dry

Salt and pepper

1/4 t ground nutmeg

2 C. part skim ricotta

8 curly edge lasagna noodles, cooked to al dente (12 to 14 min)

1 cup fat free chicken broth

8 oz Gorgonzola, crumbled

1/2 C heavy cream

1 to 1 1/2 C. shredded mozzarella

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 to 8 min.  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 min. Adjust seasonings with salt, pepper, and a  little nutmeg. 

Add ricotta and stir into mixture to heat cheese through, 1 min 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 bubble.  Stir in cream and thicken sauce 2 min.

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 side salad or steamed asparagus!!  Enjoy!