Skip to main content

Mushroom Lasagna Roll Ups

Mushroom Lasagna Roll Ups:

Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings6
Mushrooms, kale and cheese all rolled up in lasagna noodles, smothered in a creamy gorgonzola cauliflower sauce and cheese and baked until all melty, golden brown and good.
ingredients
    FOR THE MUSHROOM MIXTURE:
  • 2 tablespoons butter or oil (Smart Balance or Olive 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 (Use goat or Sheep's milk cheese)
  • salt and pepper to taste
  • 1/2 cup milk (non dairy or lactose free)
  • FOR THE LASAGNE ROLL UPS:
  • 9 lasagne noodles, cooked (gluten free for gluten free)
  • 2 cups ricotta (farmers cheese)
  • 1/2 cup parmigiano-reggiano (parmesan), grated (pecorino cheese) 
  • 1 cup mozzarella, shredded (non dairy)
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
  5. FOR THE CAULIFLOWER SAUCE:
  6. Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
  7. Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
  8. Puree in a blender or food processor until smooth.
  9. 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.
  10. FOR THE LASAGNE ROLL UPS:
  11. 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.
  12. 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.
  13. Bake in a preheated 350F/180C oven until golden brown on top and bubbling on the sides, about 25-30 minutes.

Option: If you are not a fan of blue cheese use parmigiano-reggiano (parmesan) or romano or asiago instead.
Option: Replace the kale with swiss chard, spinach (either fresh of frozen), or other green leaf vegetable.
Option: For vegan use vegan cheeses or replace the gorgonzola and parmesan with nutritional yeast and omit the mozzarella.

Recipe Borrowed From: http://www.closetcooking.com/2013/09/mushroom-and-kale-lasagna-roll-ups-in.html

Comments

Popular posts from this blog

Taco Bake

Taco Bake - Can't Stay Out of the Kitchen: Taco Bake is a Tex-Mex casserole with layers of corn chips, beef filling with diced tomatoes & chilies, sour cream & a cheese layer. So quick & easy too.

This looks SO Good!!! I think I might have to make in the near future!




Taco Bake This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free. CourseBeef Main DishCuisine

Hough Bakery - butter cookies

Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…

Homemade GF "Cheddar Bay Biscuits"

I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:

Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives  I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…