Saturday, April 16, 2011

Spinach and Mushroom Lasagna Roll Ups with Roasted Tomatoes and Asparagus

 I purchased a container of shredded Gruyere for my friend's baby shower to use in these tartlets but then forgot to use the Gruyere.  I wanted to use it up and turned to the internet for ideas.  Rachael Ray has been pretty hit or miss for me lately, but the recipe looked simple enough and I had nearly everything on hand, so went ahead and used her Spinach and Mushroom Lasagna Roll Up recipe.  Funny, I ended up making the recipe on the day said friend was in labor and went on to have her baby boy!

These were pretty easy to put together, and were also really tasty.  I thought I'd be clever, though, and use white wine in place of the chicken broth.  In this case, it didn't work.  It made the flavor of the cheese sauce too... well, I can't place the taste, but it wasn't right.
I served with some leftover asparagus I had from the other night, and also followed Rachael's recipe for Roasted Tomatoes.  They could have cooked a little longer, but were a great side here.


So, thumbs up to the Queen of Perky on this one!  It really was "Yum-o!"

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce Courtesy of Rachael Ray


  • 16 cremini caps, cleaned with a damp towel and finely chopped in food processor
  • 1 small yellow-skinned onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • Salt and pepper
  • 1/4 teaspoon ground nutmeg or the equivalent of freshly grated
  • 2 cups part skim ricotta
  • 8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
  • 1 cup fat free chicken broth
  • 8 ounces Gorgonzola, crumbled
  • 1/2 cup (3 turns around the pan) heavy cream
  • 1 to 1 1/2 cups shredded mozzarella

Serving suggestions:

  • Steamed asparagus (2 small or 1 large bundle asparagus)
  • Broiled tomatoes (4 vine-ripe tomatoes)


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.
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.
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.
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 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.

Roasted Tomatoes:

  • 4 vine-ripe tomatoes
Split 4 vine ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary

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