Spinach and Mushroom Lasagna Rolls with Creamy Gorgonzola Sauce

If you read my blog recently, I made this dinner about a month ago.  I was expecting my Husband's cousin and wife for dinner.  Only to find out that I was a month early and too much food for only two people.  Well I got it right this time the meal was amazing with great mushroom, spinach and garlic flavors in the lasagna.  The Gorgonzola sauce was creamy and complimented the lasagna roll perfectly. 

Ryan, Tim's cousin, made white chocolate and raspberry cheese cake for desert.  He makes the best cheese cake I have ever had, with a bottom layer of chocolate crumbs.  The cheesecake itself has the perfect blend of everything, topped with raspberries stuffed with white chocolate and a reduced raspberry sauce on top...... yum Ryan I want more! Of course the recipe also :)

 

Ingredients

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

Serving suggestions:

• Steamed asparagus (2 small or 1 large bundle asparagus)
• Broiled tomatoes (4 vine-ripe tomatoes)

Directions

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 add a little nutmeg.
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 8-10 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Garnish with basil or whatever herb you have on hand.  Serve with steamed asparagus and broiled tomatoes. like to add a little cheese on top of the mushrooms

Steamed Asparagus Tips:

• 2 small or 1 large bundle asparagus

While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.

Roasted Tomatoes:

• 4 vine-ripe tomatoes

Split 4 vine ripe tomatoes across the center and drizzle with olive oil top with mozzarella, salt, and pepper. Broil tomatoes.Top with fresh chopped herbs.