Spinach And Mushroom Lasagna Roll Ups With Gorgonzola Cream Sauce Recipes

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

SPINACH MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE

Steps:

• Sauté mushrooms, chopped onion and garlic in oil over med heat, until mushrooms give off their juice and onion is tender- 7-8 minutes.
• Season with salt and pepper.
• Add dry chopped spinach to the pan and heat through.
• Add ricotta, adjust salt and pepper and heat through.
• Remove from burner, but leave in warm skillet.
• Heat broth in small sauce pan.
• Add Gorgonzola into broth, and bring to a bubble.
• Stir in cream and thicken about 2 minutes.
• Place cooked noodles on work surface.
• Place a dollop of spinach mixture on one end of noodles and roll each one up.
• Arrange rolled packages, seam side down, in shallow casserole dish.
• Pour warm sauce over and top with mozzarella.
• Place casserole under broiler to melt mozzarella and slightly brown.

LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE

Steps:

• 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.
• Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
• Add dry chopped spinach to the pan and heat through for 1 minute.
• Adjust seasonings with salt, pepper, and a little nutmeg.
• Add ricotta and stir into mixture to heat cheese through, 1 minute longer.
• Remove pan from heat but leave in the warm skillet.
• Heat broth in a small pan over moderate heat.
• Melt Gorgonzola into broth and bring liquid to a bubble.
• Stir in cream and thicken sauce 2 minutes.
• Place cooked lasagna noodles on a large work surface or cutting board.
• Spread lasagna noodles with a layer of spinach-mushroom filling.
• Roll up pasta and arrange the 8 bundles in a shallow casserole dish.
• Pour warm sauce over roll-ups and top with mozzarella.
• Place casserole under broiler to melt cheese.
• Serve with steamed asparagus and broiled tomatoes.

CREAMY SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.
• For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
• For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
• Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
• Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick.
• Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.
• Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
• Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

SPINACH AND MUSHROOM LASAGNA

Steps:

• Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
• Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

MUSHROOM-GORGONZOLA CREAM SAUCE

Steps:

• Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

SPINACH, MUSHROOM, AND FOUR CHEESE LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
• In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.
• To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.
• In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.
• Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.
• Let rest for 10 to 15 minutes before serving. Serve hot.

SPINACH LASAGNA ROLL UPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
• Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
• Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.

SPINACH AND MUSHROOM LASAGNA ROLL UPS

Steps:

• Cook lasagna noodles.
• Cook onions in 2 tablespoons butter until tender.
• In a mixing bowl, combine spinach, onions, mozzarella cheese, sour cream and egg, garlic, basil and mushroom and mix well.
• In a saucepan, melt 1/4 cup butter.
• Stir in flour, bouillon, and stir in milk/water, cream,salt, pepper, and parmesan cheese.
• Over medium heat, stir until mixture thickens then remove from heat.
• Lay out 1 noodle at a time and spread 1/4 cup spinach mix over each noodle.
• Roll up jelly roll fashion.
• Spread small amount sauce on bottom of an 8 x 8 baking pan Place rolls in dish.
• Spoon remaining sauce over roll ups.
• Bake 30 to 35 minutes at 350 degrees until sauce bubbles.
• Serve with a salad and garlic bread if desired.

LASAGNA SPINACH ROLL UPS

Steps:

• Cook lasagna noodles according to package directions; drain. In a large bowl, beat cream cheese until smooth. Stir in the spinach, ricotta, mozzarella, Parmesan, Italian seasoning and salt. Spread 1/2 cup cheese mixture over each noodle; carefully roll up., For sauce, in a large saucepan, melt butter over medium heat. Whisk in the flour, pepper and salt until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream., Pour 1 cup sauce into a greased 13-in. x 9-in. baking dish. Cut lasagna roll-ups in half widthwise; place cut side down in dish. Top with remaining sauce; sprinkle with Gruyere and Parmesan., Cover and bake at 350° for 20-25 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.

SPINACH LASAGNA ROLL-UPS

Steps:

• Preheat oven to 375°. Cook noodles according to package directions; drain. Meanwhile, mix eggs, spinach, cheeses and seasonings., Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes longer.