Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Ingredients

• Organic Cremini Mushrooms Packaged

  Baby Bella - Freshdirect

  16 pieces raw or 320g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Ricotta

  Fat Free Ricotta - Trader Giotto's

  15 oz or 425g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Creamy Gorgonzola

  Tesco

  8 oz or 227g

• Lasagna Noodles

  Whole Wheat - Kroger

  8 pieces or 228g

• Fat free half and half

  Cream

  1 tbsp or 15g

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
7. Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.
8. (source: https://www.foodnetwork.com/recipes/rachael-ray/spinach-and-mushroom-lasagna-roll-ups-with-gorgonzola-cream-sauce-recipe-1940116)