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

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

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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.

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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.

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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.
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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

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

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

Yield: 6
Prep Time: 10 minutes
Cook Time: 1 hour

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

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

Instructions

    For the mushroom mixture:

  1. 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.
  2. Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.
  3. Add the wine and deglaze the pan.
  4. Add the kale and cook until tender, about 10 minutes
  5. For the cauliflower sauce:

  6. Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
  7. Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
  8. Puree in a blender or food processor until smooth.
  9. 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.
  10. For the lasagne roll ups:

  11. Lay the lasagne noodles out, spread a thin layer of the ricotta mixed with the parmesan onto each lasagna noodle, top with the mushroom mixture and a tablespoon of the cauliflower sauce and roll up the noodles.
  12. Spread 1/2 cup of the cauliflower sauce around the bottom of a 9×9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.
  13. Bake in a preheated 350F/180C oven until golden brown on top and bubbling on the sides, about 25-30 minutes.

Option: If you are not a fan of blue cheese use parmigiano-reggiano (parmesan) or romano or asiago instead.

Option: Replace the kale with swiss chard, spinach (either fresh of frozen), or other green leaf vegetable.

Option: For vegan use vegan cheeses or replace the gorgonzola and parmesan with nutritional yeast and omit the mozzarella.

Nutrition Information
Yield 1 Serving Size 6
Amount Per ServingCalories 8219Total Fat 464gSaturated Fat 225gTrans Fat 5gUnsaturated Fat 190gCholesterol 1925mgSodium 19744mgCarbohydrates 477gFiber 65gSugar 145gProtein 549g

The information contained herein is subject to change.

Did you make this recipe?

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