mushroom lasagna w gorgonzola cauliflower sauce

Name: Mushroom Lasagna w Gorgonzola Cauliflower Sauce
Prep time: 35 min
Cook time: 30 min
Yield: 5
Cuisine: American
Ingredients: ## FOR THE LASAGNA ROLL UPS; 9 - lasagna noodles cooked; 2 cup(s) ricotta cheese; 1/2 cup(s) parmigiano-reggiano, grated; 1 cup(s) mozzarella cheese shredded; ## MUSHROOM AND KALE MIXTURE; 2 tablespoon(s) butter; 1 medium onion diced; 4 clove(s) garlic minced; 8 ounce(s) mushrooms chopped; 1 teaspoon(s) fresh thyme minced; 1/4 cup(s) white wine; 1 bunch(es) kale chopped; - salt and pepper; ## GORGONZOLA CAULIFLOWER SAUCE; 1 tablespoon(s) butter; 2 clove(s) garlic minced; 6 cup(s) cauliflower chopped; 2 cup(s) vegetable stock; 1 cup(s) gorgonzola cheese crumbled; 1/2 cup(s) heavy cream; - salt and pepper

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barbara lentz

beulah, MI

Updated on Dec 6, 2015

This is so good. You have to try it. Great alternative to regular lasagna.

Rate

prep time 35 Min

cook time 30 Min

method Bake

yield 5 serving(s)

Ingredients

FOR THE LASAGNA ROLL UPS
9 - lasagna noodles cooked
2 cups ricotta cheese
1/2 cup parmigiano-reggiano, grated
1 cup mozzarella cheese shredded
MUSHROOM AND KALE MIXTURE
2 tablespoons butter
1 medium onion diced
4 cloves garlic minced
8 ounces mushrooms chopped
1 teaspoon fresh thyme minced
1/4 cup white wine
1 bunch kale chopped
- salt and pepper
GORGONZOLA CAULIFLOWER SAUCE
1 tablespoon butter
2 cloves garlic minced
6 cups cauliflower chopped
2 cups vegetable stock
1 cup gorgonzola cheese crumbled
1/2 cup heavy cream
- salt and pepper

How To Make mushroom lasagna w gorgonzola cauliflower sauce

Step 1

Cook the lasagna noodles and lay them out on wax paper.

Step 2

For 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.
Step 3

For 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.
Step 4

For 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.
Step 5

Spread 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.
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