Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

Prep Time:10 minutes Cook Time:1 hour Total Time:1 hour 10 minutes Servings: 6



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.

For the lasagne roll ups:
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 9×9 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.

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.

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