Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce


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
  • 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
  • salt and pepper to taste
  • 1/2 cup milk
  • For the lasagne roll ups:
  • 9 lasagne noodles, cooked (gluten free for gluten free)
  • 2 cups ricotta
  • 1/2 cup parmigiano-reggiano (parmesan), grated
  • 1 cup mozzarella, shredded

directions
  1. For the mushroom mixture:
  2. 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.
  3. Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.Add the wine and deglaze the pan.