This is a wonderfully flavored dish that my hubby swears is my best dinner yet! Served with asparagus topped with some of the sauce is superb.
- 16 cremini mushrooms, cleaned and finely chopped in food processor or 3 portabella mushrooms
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry
- 2 cups part-skim ricotta cheese
- 8 curly edge lasagna noodles, cooked al dente
- 1 cup fat free vegetable stock or 1 cup fat-free chicken broth
- 8 ounces gorgonzola, crumbled
- 1⁄2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 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.
I made these today for a luncheon with the girls. Everyone enjoyed them! They really are wonderful, and very easy to prepare. I did substitute half & half for the heavy cream and I used part-skim mozzarella to try to cut the fat a bit. It still came out fantastic! Thanks so much for posting it :)
Fabulous! Not difficult to make and definitely company-worthy. Just make sure your guests like gorgonzola, as the taste is very pronounced, especially in the sauce, which I also enjoyed over boiled green beans. I bought a nice, aged gorgonzola that even DH, who is not a huge fan of gorgonzola, admitted was pretty good. However, the taste of it in the sauce was a little too strong for him. I, on the other hand, loved it. I also used fresh made ricotta from the local deli. Thanks for posting!
These were fantastic! I have had this recipe sitting in my collection for a while and hadn't had time to make it until yesterday. They are definitely time consuming but well worth it. I made it just as described and wouldn't change a thing. I think I am going to try variations of this recipe with different cheeses or sauces because they were so great.