Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce Recipe

If you’re looking for a unique twist on traditional lasagna, these Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce are a perfect choice. This dish combines earthy mushrooms and nutrient-rich kale rolled up in lasagna noodles and smothered in a creamy cauliflower sauce with a delightful touch of Gorgonzola cheese. Get ready to savor a flavorful, vegetarian delight that’s sure to impress your family and friends.

Ingredients You’ll Need

For the Lasagna Roll Ups:

• 12 lasagna noodles (oven-ready or precooked)
• 2 cups kale, stems removed and finely chopped
• 2 cups mushrooms, finely chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• Salt and black pepper, to taste

For the Creamy Gorgonzola Cauliflower Sauce:

• 1 small head of cauliflower, cut into florets
• 2 tablespoons butter
• 2 cups milk (whole or 2% recommended)
• 1/2 cup Gorgonzola cheese, crumbled
• Salt and black pepper, to taste

Cooking Instructions

Let’s Get Cooking!

Now that you have all your ingredients ready, it’s time to start making Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce.

Step 1: Cook the Lasagna Noodles

• Cook the lasagna noodles according to the package instructions until they are al dente.
• Drain the noodles and set them aside.

Step 2: Prepare the Filling

• In a large skillet, melt the butter over medium heat.
• Add the minced garlic and sauté for about 30 seconds until fragrant.
• Add the chopped mushrooms and kale to the skillet.
• Cook, stirring occasionally, until the mushrooms have released their moisture and the kale is wilted.
• Remove from heat and let it cool slightly.
• In a bowl, combine the cooked mushroom and kale mixture with ricotta cheese, mozzarella cheese, and grated Parmesan cheese. Season with salt and black pepper to taste.

Step 3: Assemble the Roll Ups

• Lay out a cooked lasagna noodle on a clean surface.
• Spread a generous spoonful of the mushroom and kale filling evenly along the length of the noodle.
• Roll up the lasagna noodle tightly, similar to a jellyroll.
• Repeat this process with the remaining noodles and filling.

Step 4: Make the Creamy Gorgonzola Cauliflower Sauce

• Steam or boil the cauliflower florets until they are tender.
• In a blender or food processor, combine the cooked cauliflower, milk, and Gorgonzola cheese.
• Blend until the mixture is smooth and creamy. If needed, add more milk to achieve the desired sauce consistency.
• Season the sauce with salt and black pepper to taste.

Step 5: Bake the Roll Ups

• Preheat your oven to 375°F (190°C).
• Spread a thin layer of the creamy Gorgonzola cauliflower sauce on the bottom of a baking dish.
• Place the assembled lasagna roll ups in the dish.
• Pour the remaining sauce over the top of the roll ups.
• Sprinkle some extra mozzarella cheese and grated Parmesan cheese on top.
• Cover the dish with aluminum foil.
• Bake for about 20-25 minutes, until the roll ups are heated through, and the cheese is bubbly and golden.

Step 6: Serve and Enjoy

• Remove the dish from the oven and let it cool for a few minutes.
• Garnish with fresh parsley or additional Gorgonzola cheese if desired.
• Serve your Mushroom and Kale Lasagna Roll Ups hot and savor the creamy, cheesy goodness.

Pro Tips for a Perfect Dish

Elevate the Experience

• Add some red pepper flakes to the mushroom and kale filling for a hint of spice.
• Experiment with different cheeses, like Fontina or goat cheese, for unique flavor variations.
• Serve with a side salad or garlic bread for a complete meal.

Conclusion

Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce offer a delightful combination of creamy, cheesy, and earthy flavors that will leave your taste buds dancing. This dish is perfect for both special occasions and weeknight dinners when you want to indulge in something comforting and delicious.

So, gather your ingredients, follow our step-by-step instructions, and enjoy this mouthwatering vegetarian lasagna that’s sure to become a new family favorite.

Source: closetcooking.com

Yield: 6

Creamy Gnocchi Soup with Rosemary Bacon

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There's something about a warm bowl of soup that brings comfort and joy, especially when it's rich, creamy, and packed with flavor. Creamy gnocchi soup with rosemary bacon is a delightful dish that combines soft, pillowy gnocchi with a luscious cream base and the aromatic touch of rosemary-infused bacon. Whether you're looking for a cozy meal on a chilly night or an impressive dish to serve guests, this recipe is sure to satisfy.

Prep Time 15 minutes

Cook Time 25 minutes

Ingredients

• 4 slices thick cut bacon, chopped
• 1 tablespoon fresh chopped rosemary
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 6 carrots, chopped
• 4 celery stalks, chopped
• 2-4 cloves garlic, minced or grated
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
• 1 tablespoon dried basil (or 1 teaspoon dried)
• 1-2 teaspoons fennel seeds use to your taste
• 1 pinch crushed red pepper flakes
• kosher salt and black pepper
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 4-6 cups low sodium vegetable broth
• 4-6 cups roughly chopped kale
• 1 1/2 cups canned coconut milk, heavy cream, or whole milk
• 1/2 cup grated parmesan or asiago cheese, plus more for serving
• 1 pound fresh potato gnocchi

Instructions

STOVE-TOP

1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.

2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.

3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.

4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.

SLOW COOKER

1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.

2. Stir in the butter and flour, cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the broth. Cover and cook on low for 6-8 hours or on high for 4-5.

4. During the last 15 minutes of cooking, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.

5. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm

INSTANT POT

1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.

2. Stir in the butter and flour, cook 1 minute. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 6 minutes.

3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth. Cook until the kale is wilted, about 10 minutes.

4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm.