Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce


For the lasagne roll ups:

  • 9 lasagne noodles, cooked (gluten loose for gluten unfastened)
  • 2 cups ricotta
  • half of cup parmigiano-reggiano (parmesan), grated
  • 1 cup mozzarella, shredded

For the mushroom mixture:

  • 2 tablespoons butter or oil
  • 1 small onion, diced
  • eight oz 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
  • half cup milk


For the mushroom combination:

  1. Melt the butter in a pan over medium heat, upload the onions and mushrooms and prepare dinner until the mushrooms begin to caramelize, about 15-20 mins.
  2. Add the garlic and thyme to the mushrooms and cook till aromatic, about a minute.
  3. Add the wine and deglaze the pan.
  4. Add the kale and cook dinner until smooth, about 10 mins

For the cauliflower sauce:

  1. Melt the butter in a pan over medium warmth, upload the garlic and saute till fragrant, approximately a minute.
  2. Add the cauliflower and broth, convey to a boil, lessen the heat and simmer, protected, till fork soft, approximately 8-10 mins.
  3. Puree in a blender or meals processor until easy.
  4. Return to warmth, mix in the cheese, season with salt and pepper to taste, upload sufficient milk to bring sauce to a saucy consistency and cook dinner till the cheese has melted.

For the lasagne roll ups:

  1. Lay the lasagne noodles out, unfold a thin layer of the ricotta blended with the parmesan onto each lasagna noodle, top with the mushroom mixture and a tablespoon of the cauliflower sauce and roll up the noodles.
  2. Spread half cup of the cauliflower sauce round the bottom of a 9×9 inch baking dish, area the lasagne roll-usain, pinnacle with 1 half of cups of the cauliflower sauce and the mozzarella.
  3. Bake in a preheated 350F/180C oven till golden brown on pinnacle and bubbling on the edges, about 25-30 minutes.
Read Also:  Thai Coconut Soup with Bok Choy & Mushrooms Recipe

Option: If you are not keen on blue cheese use parmigiano-reggiano (parmesan) or romano or asiago alternatively.
Option: Replace the kale with swiss chard, spinach (both clean of frozen), or different inexperienced leaf vegetable.
Option: For vegan use vegan cheeses or replace the gorgonzola and parmesan with nutritional yeast and miss the mozzarella.
Nutrition Facts: Calories 401, Fat 27g (Saturated 15g, Trans 0), Cholesterol 83mg, Sodium 549mg, Carbs 14g (Fiber 2g, Sugars 4g), Protein 23g
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