Side Pannel
Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce
Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce
- Recipe Submitted by Chicoo on 08/30/2014
Category: Vegetarian, Cauliflower, Mashrooms, Main Dish
Ingredients List
- ~~~~~ 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
- 2 cups ricotta
- 1/2 cup parmigiano-reggiano (parmesan), grated
- 1 cup mozzarella, shredded
Directions
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:
5. Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
6. Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
7. Puree in a blender or food processor until smooth.
8. 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:
9. 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.
10. Spread 1/2 cup of the cauliflower sauce around the bottom of a 9x9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.
11. Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 25-30 minutes.
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:
5. Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
6. Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
7. Puree in a blender or food processor until smooth.
8. 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:
9. 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.
10. Spread 1/2 cup of the cauliflower sauce around the bottom of a 9x9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.
11. Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 25-30 minutes.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
