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Ingredients
- 16 mushroom caps, cleaned & chopped
- 2 garlic cloves, minced
- s&p
- 10 oz. pkg. frozen chopped spinach, defrosted & squeezed dry
- 2 c. ricotta
- 8 lasagna noodles, cooked
- 1 c. chicken broth
- 8 oz. gorgonzola cheese, crumbled
- 1/2 c. heavy cream
- 1 1/2 c. shredded mozzarella
- 2 tbsp. olive oil
Details
Preparation
Step 1
In med. skillet over med heat, saute mushrooms, onion, and garlic in oil till tender, about 7-8 mins. Season w/ s&p. Add dry chopped spinach to pan & heat through about 1 min. Add more s&p if needed. Add the ricotta & stir about 1 min. Remove pan from heat but leave veggies & cheese in warm pan while rolling lasagna.
Heat broth in a small pan over med. heat. Melt gorgonzola into broth & bring to boil. Add cream & stir to thicken sauce about 2 mins.
Place cooked noodles on large work surface. Spread each noodle w/ a layer of spinach & mushroom filling. Roll up & arrange the bundles in a shallow casserole dish. Pour warm sauce over roll-ups & top w/ mozzarella. Place casserole under broiler to melt cheese.
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