Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

• Produce

  • 6 cups Cauliflower
  • 4 cloves Garlic
  • 1 bunch Kale
  • 8 oz Mushrooms
  • 1 Onion, small
  • 1 tsp Thyme

• Canned Goods

  • 1/4 cup White wine or broth

• Pasta & Grains

  • 9 Lasagne noodles

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Butter or oil
  • 1 tbsp Butter or olive oil

• Dairy

  • 1/2 cup Gorgonzola or other blue cheese
  • 1/2 cup Milk
  • 1 cup Mozzarella
  • 1/2 cup Parmigiano reggiano
  • 2 cups Ricotta

• Liquids

  • 2 cups Vegetable broth or water

Found on closetcooking.com

Description

Ingredients

• 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
• 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
• 9 lasagne noodles, cooked (gluten free for gluten free)
• 2 cups ricotta
• 1/2 cup parmigiano-reggiano (parmesan), grated
• 1 cup mozzarella, shredded

Directions

• 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
• 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.
• 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.
• Spread 1/2 cup of the cauliflower sauce around the bottom of a 9x9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.
• Bake in a preheated 350F/180C oven until golden brown on top and bubbling on the sides, about 25-30 minutes.

Nutrition