Ingredients:
16 cremini mushrooms, cleaned and finely chopped in food processor or 3 portabella mushrooms
1 small yellow onions, finely chopped
4 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 (10 ounce) packages 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
Directions:
Saute 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.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.