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 Servings: 6

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

FOR THE CAULIFLOWER SAUCE:

5. Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
6. Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
7. Puree in a blender or food processor until smooth.
8. 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.

FOR THE LASAGNE ROLL UPS:

9. 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.
10. 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.
11. 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