Ingredients Jump to Instructions ↓

  1. 16 cremini mushrooms , caps cleaned with a damp towel and finely chopped in food processor 1 small yellow onion , finely chopped

  2. 2 -4 garlic cloves , minced

  3. 2 tablespoons extra virgin olive oil (2 turns around the pan)

  4. 1 (10 ounce) package frozen chopped spinach , defrosted and squeezed dry

  5. salt and pepper

  6. 1/4 teaspoon ground nutmeg or 1/4 teaspoon the equivalent of freshly grated nutmeg

  7. 2 cups part-skim ricotta cheese

  8. 8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)

  9. 1 cup fat free chicken broth

  10. 8 ounces gorgonzola , crumbled

  11. 1/2 cup heavy cream (3 turns around the pan)

  12. 1 -1 1/2 cup shredded mozzarella cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.

  3. Add dry chopped spinach to the pan and heat through for 1 minute.

  4. Adjust seasonings with salt, pepper, and a little nutmeg.

  5. Add ricotta and stir into mixture to heat cheese through, 1 minute longer.

  6. Remove pan from heat but leave in the warm skillet.

  7. Heat broth in a small pan over moderate heat.

  8. Melt Gorgonzola into broth and bring liquid to a bubble.

  9. Stir in cream and thicken sauce 2 minutes.

  10. Place cooked lasagna noodles on a large work surface or cutting board.

  11. Spread lasagna noodles with a layer of spinach-mushroom filling.

  12. Roll up pasta and arrange the 8 bundles in a shallow casserole dish.

  13. Pour warm sauce over roll-ups and top with mozzarella.

  14. Place casserole under broiler to melt cheese.

  15. Serve with steamed asparagus and broiled tomatoes.


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