Mushrooms, kale and cheese all rolled up in lasagna noodles, smothered in a creamy gorgonzola cauliflower sauce and cheese and baked till all melty, golden brown and good.
I were seeing lovable lasagna roll-ups round the web for a whereas now and I were short of to strive making some. The lasagna roll-ups are pretty much just lasagna the position as an alternative of layering everything you vicinity the filling on ideal of the noodles after which roll the noodles up, ideal them with the sauce and cheese and bake them. I knew precisely what I needed to do for my lasagna roll-ups, a mushroom and kale lasagna with creamy white sauce.
For the filling I went with a few simple sauteed mushrooms and kale alongside with a few parmesan combined into ricotta cheese and a few of the creamy white sauce. I needed to strive anything new for the white sauce, I needed to strive a cauliflower founded mostly sauce exceptionally than a extra traditional, calorie filled, bechamel sauce made with flour, butter and milk or cream. The cauliflower sauce is merely pureed cauliflower and cheese alongside with sufficient liquid to gentle it out right into a sauce. For the cheese within the cauliflower sauce I went with gorgonzola, a blue cheese, however it might also work properly with parmesan, romano or asiago amongst others. Since it's a lasagna I was sure to ideal the entire factor off with even extra cheese, this time within the sort of mozzarella. (For these of you preserving track, yes, there will no longer be any much lower than four sorts of cheese on this lasagna!)
I knew that this lasagna was going to be terrific just considering about all the meals and it just lived as much as my expectations after which some! The mushroom and kale lasagna in creamy gorgonzola cauliflower sauce was amazing! I ought to claim that the cauliflower sauce was no much lower than spectacular and it went so properly at the lasagna! I will really be utilizing this cauliflower sauce again! Luckily this recipe makes much so I can be capable to take pleasure within the leftovers for lunch this week.
Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce
ingredients:
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 different blue cheese
salt and pepper to taste
1/2 cup milk
For the lasagne roll ups:
9 lasagne noodles, cooked (gluten unfastened for gluten free)
2 cups ricotta
1/2 cup parmigiano-reggiano (parmesan), grated
1 cup mozzarella, shredded
directions:
For the mushroom mixture:
Melt the butter in a pan over medium heat, upload the onions and mushrooms and prepare dinner till the mushrooms leap to caramelize, about 15-20 minutes.
Add the garlic and thyme to the mushrooms and prepare dinner till fragrant, about a minute.
Add the wine and deglaze the pan.
Add the kale and prepare dinner till tender, about 10 minutes
For the cauliflower sauce:
Melt the butter in a pan over medium heat, upload the garlic and saute till fragrant, about a minute.
Add the cauliflower and broth, convey to a boil, scale back the warmth and simmer, covered, till fork tender, about 8-10 minutes.
Puree in a blender or meals processor till smooth.
Return to heat, blend within the cheese, season with salt and pepper to taste, upload sufficient milk to convey sauce to a saucy consistency and prepare dinner till the cheese has melted.
For the lasagne roll ups:
Lay the lasagne noodles out, unfold a skinny layer of the ricotta combined with the parmesan onto every lasagna noodle, ideal with the mushroom combination and a tablespoon of the cauliflower sauce and roll up the noodles.
Spread 1/2 cup of the cauliflower sauce round the backside of a 9×9 inch baking dish, vicinity the lasagne roll-ups in, ideal with 1 1/2 cups of the cauliflower sauce and the mozzarella.
Bake in a preheated 350F/180C oven till golden brown on ideal and effervescent at the sides, about 25-30 minutes.
Option: If you're no longer a fan of blue cheese use parmigiano-reggiano (parmesan) or romano or asiago instead.
Option: Replace the kale with swiss chard, spinach (either recent of frozen), or different inexperienced leaf vegetable.
Option: For vegan use vegan cheeses or update the gorgonzola and parmesan with nutritional yeast and omit the mozzarella.
Nutrition Facts: Calories 401, Fat 27g (Saturated 15g, Trans 0), Cholesterol 83mg, Sodium 549mg, Carbs 14g (Fiber 2g, Sugars 4g), Protein 23g