Spinach & Mushroom Lasagna Noodles With Gorgonzola Cream Sauce

By cmschnettler

Ingredients

• 8 oz pkg portabella mushrooms, cleaned with a damp towel and finely chopped in food processor
• 1 small yellow-skinned onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• Salt and pepper
• 1/4 teaspoon ground nutmeg or the equivalent of freshly grated
• 2 cups part skim ricotta
• 8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
• 1 cup fat free chicken broth
• 8 ounces Gorgonzola, crumbled
• 1/2 cup (3 turns around the pan) heavy cream
• 1 to 1 1/2 cups shredded mozzarella

Preparation

Step 1

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.

Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.

Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.

Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Bake @ 375 degrees for 30 min.