Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce
Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce ,
By www.uniquegiftstips.com .
Total Time: 70 Minutes, Servings: 6 Servings
Ingredients :
Instructions :
Copyright: www.uniquegiftstips.com
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.
Total Time: 70 Minutes, Servings: 6 Servings
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
Instructions :
-
For the mushroom mixture:
- 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.
- Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.
- Add the wine and deglaze the pan.
- Add the kale and cook until tender, about 10 minutes For the cauliflower sauce:
- Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
- Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
- Puree in a blender or food processor until smooth.
- Return to heat, mix in the cheese, season with salt and pepper to taste, add enough milk to bring sauce to a saucy consistency and cook until the cheese has melted. For the lasagne roll ups:
- Lay the lasagne noodles out, spread a thin layer of the ricotta mixed with the parmesan onto each lasagna noodle, top with the mushroom mixture and a tablespoon of the cauliflower sauce and roll up the noodles.
- Spread 1/2 cup of the cauliflower sauce around the bottom of a 9×9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.
- Bake in a preheated 350F/180C oven until golden brown on top and bubbling on the sides, about 25-30 minutes.
Copyright: www.uniquegiftstips.com
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