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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

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