Selasa, 30 Juli 2019

Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce


Mushrooms, kale and cheese all rolled up in lasagna noodles, smothered in a creamy gorgonzola cauliflower sauce and cheese and baked till all melty, golden brown and good.

I were seeing adorable lasagna roll-ups round the net for a whereas now and I were in need of to strive making some. The lasagna roll-ups are well-nigh just lasagna the position as an alternative of layering everything you area the filling on ideal of the noodles after which roll the noodles up, ideal them with the sauce and cheese and bake them. I knew precisely what I needed to do for my lasagna roll-ups, a mushroom and kale lasagna with creamy white sauce.



For the filling I went with a few simple sauteed mushrooms and kale alongside with a few parmesan blended into ricotta cheese and a few of the creamy white sauce. I needed to strive anything new for the white sauce, I needed to strive a cauliflower founded mostly sauce exceptionally than a extra traditional, calorie filled, bechamel sauce made with flour, butter and milk or cream. The cauliflower sauce is merely pureed cauliflower and cheese alongside with sufficient liquid to soft it out right into a sauce. For the cheese within the cauliflower sauce I went with gorgonzola, a blue cheese, however it surely surely might also work nicely with parmesan, romano or asiago amongst others. Since that’s a lasagna I was sure to ideal the entire factor off with even extra cheese, this time within the type of mozzarella. (For these of you maintaining track, yes, there aren’t any much no longer up to four types of cheese on this lasagna!)


I knew that this lasagna was going to be marvelous just considering about all the foods and it just lived as much as my expectations after which some! The mushroom and kale lasagna in creamy gorgonzola cauliflower sauce was amazing! I must say that the cauliflower sauce was no much no longer up to spectacular and it went so nicely at the lasagna! I will absolutely be utilizing this cauliflower sauce again! Luckily this recipe makes much so I could be capable to take pleasure within the leftovers for lunch this week.


Mushrooms, kale and cheese all rolled up in lasagna noodles, smothered in a creamy gorgonzola cauliflower sauce and cheese and baked till all melty, golden brown and good.


Ingredients
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 different blue cheese
salt and pepper to taste
1/2 cup milk
For the lasagne roll ups:
9 lasagne noodles, cooked (gluten loose for gluten free)
2 cups ricotta
1/2 cup parmigiano-reggiano (parmesan), grated
1 cup mozzarella, shredded


Directions
For the mushroom mixture:
Melt the butter in a pan over medium heat, upload the onions and mushrooms and prepare dinner till the mushrooms soar to caramelize, about 15-20 minutes.
Add the garlic and thyme to the mushrooms and prepare dinner till fragrant, about a minute.
Add the wine and deglaze the pan.
Add the kale and prepare dinner till tender, about 10 minutes


For the cauliflower sauce:
Melt the butter in a pan over medium heat, upload the garlic and saute till fragrant, about a minute.
Add the cauliflower and broth, convey to a boil, scale back the warmth and simmer, covered, till fork tender, about 8-10 minutes.
Puree in a blender or meals processor till smooth.
Return to heat, blend within the cheese, season with salt and pepper to taste, upload sufficient milk to convey sauce to a saucy consistency and prepare dinner till the cheese has melted.


For the lasagne roll ups:
Lay the lasagne noodles out, unfold a skinny layer of the ricotta blended with the parmesan onto every lasagna noodle, ideal with the mushroom combination and a tablespoon of the cauliflower sauce and roll up the noodles.
Spread 1/2 cup of the cauliflower sauce round the backside of a 9×9 inch baking dish, area the lasagne roll-ups in, ideal with 1 1/2 cups of the cauliflower sauce and the mozzarella.
Bake in a preheated 350F/180C oven till golden brown on ideal and effervescent at the sides, about 25-30 minutes.
Option:
If you’re no longer a fan of blue cheese use parmigiano-reggiano (parmesan) or romano or asiago instead.
Option:
Replace the kale with swiss chard, spinach (either contemporary of frozen), or different inexperienced leaf vegetable.
Option:
For vegan use vegan cheeses or update the gorgonzola and parmesan with nutritional yeast and omit the mozzarella.


Nutrition Facts:
Calories 401, Fat 27g (Saturated 15g, Trans 0), Cholesterol 83mg, Sodium 549mg, Carbs 14g (Fiber 2g, Sugars 4g), Protein 23g


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by eli yandra