Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce
Juni 15, 2019
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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
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.
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