Ingredients:
16 cremini mushrooms, caps cleaned with a damp towel and finely chopped in food processor
1 small yellow onions, finely chopped
2 -4 garlic cloves, minced
2 tablespoons extra virgin olive oil ( 2 turns around the pan)
1 (10 ounce) packages frozen chopped spinach, defrosted and squeezed dry
salt and pepper
1/4 teaspoon ground nutmeg or 1/4 teaspoon the equivalent of freshly grated nutmeg
2 cups part-skim ricotta cheese
8 curly edge lasagna noodles, cooked to al dente ( 12 to 14 minutes)
1 cup fat free chicken broth
8 ounces gorgonzola, crumbled
1/2 cup heavy cream ( 3 turns around the pan)
1 -1 1/2 cup shredded mozzarella cheese
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.