Spinach Mushroom Lasagna Roll Ups With Gorgonzola Cream Sauce Recipes

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LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE



Lasagna Roll-Ups With Gorgonzola Cream Sauce image

This is from Rachael Ray. It is really quick and easy. The cream sauce is to-die for! I had roasted asparagus as the side dish.

Provided by Miss Erin C.

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

16 cremini mushrooms, caps cleaned with a damp towel and finely chopped in food processor
1 small yellow onion, finely chopped
2 -4 garlic cloves, minced
2 tablespoons extra virgin olive oil (2 turns around the pan)
1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry
salt and pepper
1/4 teaspoon ground nutmeg or 1/4 teaspoon the equivalent of freshly grated nutmeg
2 cups part-skim ricotta cheese
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 heavy cream (3 turns around the pan)
1 -1 1/2 cup shredded mozzarella cheese

Steps:

  • 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.
  • Place casserole under broiler to melt cheese.
  • Serve with steamed asparagus and broiled tomatoes.

SPINACH AND MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE



Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

16 cremini caps, 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
One 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
Steamed Asparagus Tips, recipe follows
Broiled Tomatoes, recipe follows
2 small or 1 large bundle asparagus
4 vine-ripe tomatoes
Extra-virgin olive oil
Salt and pepper

Steps:

  • 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 flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes.
  • 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.
  • Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
  • Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

SPINACH LASAGNA ROLL UPS



Spinach Lasagna Roll Ups image

Filled with spinach, ricotta, and mozzarella, these rolls are easy to make and so delicious.

Provided by Chickentarian

Categories     Main Dish Recipes     Pasta

Time 55m

Yield 8

Number Of Ingredients 9

8 lasagna noodles
1 tablespoon olive oil
2 large cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
1 (14 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
  • Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
  • Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
  • Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 26.6 g, Cholesterol 12.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 9.8 g, SaturatedFat 2.6 g, Sodium 645 mg, Sugar 5.6 g

SPINACH AND MUSHROOM LASAGNA ROLL UPS



Spinach and Mushroom Lasagna Roll Ups image

A great way to eat your veggies! This recipe makes and impressive meal to serve to guests. This recipe was created for RSC 6.

Provided by Pamela

Categories     One Dish Meal

Time 50m

Yield 6 Roll Ups, 6 serving(s)

Number Of Ingredients 19

6 lasagna noodles
2 tablespoons butter
1 onion, chopped
1 (300 g) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
1/4 cup sour cream
1 egg, slightly beaten
1 garlic clove, pressed
1 teaspoon dried basil
1 portabella mushroom, chopped
1/4 cup butter
1/4 cup flour
1 1/2 teaspoons instant chicken bouillon
1 cup light cream or 1 cup half-and-half
3 tablespoons instant powdered milk, disolved in
3/4 cup warm water
1/2 cup parmesan cheese
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Cook lasagna noodles.
  • Cook onions in 2 tablespoons butter until tender.
  • In a mixing bowl, combine spinach, onions, mozzarella cheese, sour cream and egg, garlic, basil and mushroom and mix well.
  • In a saucepan, melt 1/4 cup butter.
  • Stir in flour, bouillon, and stir in milk/water, cream,salt, pepper, and parmesan cheese.
  • Over medium heat, stir until mixture thickens then remove from heat.
  • Lay out 1 noodle at a time and spread 1/4 cup spinach mix over each noodle.
  • Roll up jelly roll fashion.
  • Spread small amount sauce on bottom of an 8 x 8 baking pan Place rolls in dish.
  • Spoon remaining sauce over roll ups.
  • Bake 30 to 35 minutes at 350 degrees until sauce bubbles.
  • Serve with a salad and garlic bread if desired.

CREAMY SPINACH MUSHROOM LASAGNA



Creamy Spinach Mushroom Lasagna image

This is a very rich, very tasty lasagna for when you're feeling like indulging. An "oh my goodness" with much rolling of eyes and moaning with pleasure kind of lasagna. :) You might want to serve it in smallish pieces so that people can eat it, love it, and still have room for seconds. I wanted a rich lasagna when I created the recipe, and that's how it came out - I'm very pleased with it!

Provided by Julesong

Categories     Cheese

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

7 tablespoons butter, divided
16 ounces sliced mushrooms
1/2 cup chopped green onion
1/4 cup minced shallot
3 cloves garlic, minced
16 ounces frozen chopped spinach, thawed,squeezed dry
1 teaspoon white pepper
1/2 teaspoon salt
12 lasagna noodles
1 tablespoon olive oil
1/4 cup flour
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1 cup heavy cream
1/3 cup dry white vermouth
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 lb provolone cheese or 1 lb havarti cheese, shredded
1/4 lb smoked gouda cheese, shredded
1/4 cup half-and-half
1/2 cup grated parmesan cheese (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Cook the lasagna noodles according to the package directions; drain, rinse immediately with cold water and then drain again; toss with 1 Tbsp olive oil and set aside.
  • Melt 2 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
  • Reduce heat to medium and add the green onions, shallots, and garlic, and sauté for 3 minutes.
  • Add the drained, chopped spinach, white pepper, and salt, stir well and sauté for an additional 5 minutes.
  • Transfer the mushroom/spinach mixture to a bowl and set aside (do not rinse out this pan - we're going to use it again in the upcoming steps).
  • Over medium heat melt the remaining butter in the previously-used saucepan; add the flour and cook, stirring constantly to keep it from browning.
  • Gradually add the chicken or vegetable broth, cream, and vermouth; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
  • As soon as sauce begins to boil, remove it from the heat and season with thyme and basil.
  • Combine the shredded cheeses together until well mixed.
  • Butter, oil, or lightly spray the bottom of a 9x13-inch baking pan.
  • Pour the half-and-half into the bottom of the baking pan.
  • Lay 4 cooked noodles in a single layer in the pan.
  • Layer with 1/3 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/3 of the sauce.
  • Repeat the process twice, ending with the sauce.
  • Sprinkle with grated Parmesan (if using).
  • Cover the pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
  • Remove from oven and let sit 15 minutes before serving.
  • Makes 8 to 10 servings.

MUSHROOM-GORGONZOLA CREAM SAUCE



Mushroom-Gorgonzola Cream Sauce image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

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