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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.


Healthy Living and Lifestyle
Healthy Living and Lifestyle Recipe developer, author and photographer at Carve Your Craving.Quick, easy and mostly healthy. Vegan and vegetarian eats and bakes.

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