Mushroom and Kale(or spinach) Lasagna Rollups

This appears inedible.

TL;DR

Cauliflower is the devil.

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

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