I posted this Rachael Ray recipe years ago and it's been years since I have made it~ Good thing, because this is one serious, Killer Good recipe~ It's definately in the could over eat catagory Big Time~ I was smart and made just (2) ~ It's very rich and impressive and the process goes very quickly even if it looks complicated. The recipe can be found on Cariloniacookers web page, that I am sure some of you have book marked~ If you would like to see the finished dish`~ It's more than a keeper, I think that it is one of the most sinful lasagna recipe I have made for quite a while~ Janie
Spinach and Mushroom Lasagna Roll Ups With Gorgonzola Cream Sauce ( a lighter version)
Ingredients
16 cremini caps, Finely chopped ( this mushroom will give you the most flavor)
1 small yellow onion, chopped
2 cloves of garlic minced
2 Tbs olive oil
10-oz package of chopped spinach, defreosted and squeezed dry ( used Fresh)
salt and pepper and a pinch of nutmeg
2 cups ricotta part skim cheese ( used cottage large curd)
8 curly lasagna noodles, cooked
1 cup fat free chicken stock
8 -oz gorgonzola cheese, crumbled ( can use blue)
1/2 cup heavy cream ( used skim milk)
1- to 1-1/2 cups of shredded mozzarella cheese ( used a few shakes of parm cheese)
Saute the mushrooms, garlic and onions in the oil.Season with salt and pepper. Add the spinach and nutmeg. Cook till the sinach welts then add the ricotta cheese and stir to heat the cheese through. Remove from the heat
Heat the broth over moderate heat, add the gorgonzola and bring to a bubble. Stir in the cream and allow the sauce to slightly thicken.
Lay out the cooked lasagna sheets and spread each one with a layer of the spinach mixture. Roll up and place seam side down in a shallow dish.( I placed a small amount of the sauce into the pan first) Pour the sauce over the rolls and top with the cheese
Place under the broiler to melt the cheese~ I just heated mine for about 15-20 minutes uncovered at 350