Mushroom and Kale(or spinach) Lasagna Rollups

sillyvalentine

w/ Creamy Gorgonzola Cauliflower sauce.





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
2 cups ricotta
1/2 cup parmigiano-reggiano (parmesan), grated
1 cup mozzarella, shredded

directions

For the mushroom mixture:
1.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.
2.Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.
3.Add the wine and deglaze the pan.
4.Add the kale and cook until tender, about 10 minutes

For the cauliflower sauce:
5.Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
6.Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
7.Puree in a blender or food processor until smooth.
8.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:
9.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.
10.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.
11.Bake in a preheated 350F 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.

From: http://www.closetcooking.com/2013/09/mushroom-and-kale-lasagna-roll-ups-in.html

fitphoenix

Looks yummy!

spunk_master_flex

This appears inedible.

TL;DR

Cauliflower is the devil.

sillyvalentine

This appears inedible.

TL;DR

Cauliflower is the devil.

Then why bother commenting? Not everyone pretends to be allergic to cauliflower. :P

skullshank

This appears inedible.

TL;DR

Cauliflower is the devil.

Then why bother commenting? Not everyone pretends to be allergic to cauliflower. :P

most of us don't pretend it's other food either. :flowerforyou:


that said, i would like to applaud you on your use of actual lasagne noodles :drinker:

Dawn810511

HAHA! Well that didn't take long to go from a recipe post to a drama post! Geeezzz! :huh: :explode: LOL.

But I think it looks good. I love cauliflower. Yum.

sillyvalentine

This appears inedible.

TL;DR

Cauliflower is the devil.

Then why bother commenting? Not everyone pretends to be allergic to cauliflower. :P

most of us don't pretend it's other food either. :flowerforyou:


that said, i would like to applaud you on your use of actual lasagne noodles :drinker:

What's pretend? I said Cauliflower sauce.

People don't really make lasagna noodles out of cauliflower, do they?

RonJr88

bump so I can try this

Luxleo

That looks amazing. I love mushrooms. ^^

daybehavior

the "sauce" looks extremely....unappealing.

sillyvalentine

the "sauce" looks extremely....unappealing.

So make your own sauce. It's a recipe, it's not written in stone.

skullshank

This appears inedible.

TL;DR

Cauliflower is the devil.

Then why bother commenting? Not everyone pretends to be allergic to cauliflower. :P

most of us don't pretend it's other food either. :flowerforyou:


that said, i would like to applaud you on your use of actual lasagne noodles :drinker:

What's pretend? I said Cauliflower sauce.

People don't really make lasagna noodles out of cauliflower, do they?

no, you are correct....you did say cauliflower sauce.
but yes, people make cauliflower rice, pasta, pizza crust, cookies, flour...

thank you for not trying to lie to us like the others.

your honesty is.......refreshing.

bren998

Bump

daybehavior

the "sauce" looks extremely....unappealing.

So make your own sauce. It's a recipe, it's not written in stone.

but then it wouldnt be Mushroom and Kale(or spinach) Lasagna Rollups w/ Creamy Gorgonzola Cauliflower sauce.:ohwell:

Gemini61454

Looks yummy, I'm going to try it

mamma_nee

On my list of recipes to try out this weekend I love cauliflower

I have made similar in my marinara sauce and added carrots & zucchini with the mushroom and spinach and it was always a hit for any get together.

fr3smyl

sillyvalentine wrote: »

w/ Creamy Gorgonzola Cauliflower sauce.





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
2 cups ricotta
1/2 cup parmigiano-reggiano (parmesan), grated
1 cup mozzarella, shredded

directions

For the mushroom mixture:
1.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.
2.Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.
3.Add the wine and deglaze the pan.
4.Add the kale and cook until tender, about 10 minutes

For the cauliflower sauce:
5.Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
6.Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
7.Puree in a blender or food processor until smooth.
8.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:
9.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.
10.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.
11.Bake in a preheated 350F 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.

From: http://www.closetcooking.com/2013/09/mushroom-and-kale-lasagna-roll-ups-in.html

This looks awesome! Definitely well be trying this because it looks like something my family would eat.

Queenmunchy

Looks awesome - and I would absolutely swap out noodles for slices of zucchini or squash, #sorrynotsorry