1Cook the lasagna noodles and lay them out on wax paper.
2For the mushroom kale mixture.
Melt butter in large skillet. Add the onion, mushrooms, and garlic. Saute until tender and mushrooms caramelized. Add the thyme. Deglaze with the wine and add the kale and cook until kale is tender. Season with salt and pepper. Remove from heat and set aside.
3For the cauliflower sauce
Melt the butter in a large pot and add the garlic. Saute about 1 minute. Add the vegetable stock and cauliflower bring to a boil and cook until cauliflower is very tender. Season with salt and pepper. Transfer to food processor and add the Gorgonzola cheese and heavy cream. Process until smooth. Set aside.
4For the lasagna roll ups.
Mix the ricotta cheese and parmigiano-reggiano cheese together. Spread 1/2 cup of cauliflower sauce onto bottom of a baking pan. Heat oven to 350 degrees.
5Spread a little of the ricotta mixture onto each lasagna rolls. Top with mushroom and kale mixture then spoon a small amount of cauliflower sauce on top of each. Roll up and lay in prepared pan. Top roll ups with remaining sauce. Sprinkle mozzarella cheese with a little more fresh thyme on top. Bake 25 to 30 minutes until golden and bubbly.