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Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

I have been seeing cute lasagna roll-ups around the internet for a while now and I have been wanting to try making some. The lasagna roll-ups are basically just lasagna where instead of layering everything you place the filling on top of the noodles and then roll the noodles up, top them with the sauce and cheese and bake them. I knew exactly what I wanted to do for my lasagna roll-ups, a mushroom and kale lasagna with creamy white sauce.

For the filling I went with some easy sauteed mushrooms and kale along with some parmesan mixed into ricotta cheese and some of the creamy white sauce. I wanted to try something new for the white sauce, I wanted to try a cauliflower based sauce rather than a more traditional, calorie filled, bechamel sauce made with flour, butter and milk or cream. The cauliflower sauce is simply pureed cauliflower and cheese along with enough liquid to smooth it out into a sauce. For the cheese in the cauliflower sauce I went with gorgonzola, a blue cheese, but it would also work well with parmesan, romano or asiago among others. Since this is a lasagna I was bound to top the whole thing off with even more cheese, this time in the form of mozzarella. (For those of you keeping track, yes, there are no less than 4 kinds of cheese in this lasagna!)

I knew that this lasagna was going to be amazing just thinking about all of the ingredients and it easily lived up to my expectations and then some! The mushroom and kale lasagna in creamy gorgonzola cauliflower sauce was amazing! I have to say that the cauliflower sauce was no less than spectacular and it went so well on the lasagna! I will definitely be using this cauliflower sauce again! Luckily this recipe makes a lot so I will be able to enjoy the leftovers for lunch this week.

Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 6

Mushrooms, kale and cheese all rolled up in lasagna noodles, smothered in a creamy gorgonzola cauliflower sauce and cheese and baked until 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 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
  5. For the cauliflower sauce:
  6. Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
  7. Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
  8. Puree in a blender or food processor until smooth.
  9. 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.
  10. For the lasagne roll ups:
  11. 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.
  12. 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.
  13. 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.
Nutrition Facts: Calories 401, Fat 27g (Saturated 15g, Trans 0), Cholesterol 83mg, Sodium 549mg, Carbs 14g (Fiber 2g, Sugars 4g), Protein 23g
Nutrition by: Nutritional facts powered by Edamam

35 comments:

A SPICY PERSPECTIVE said...

That sauce sounds amazing!! Great recipe!

Heather Christo said...

I love these and think and it is totally genius that you turned cauliflower into a sauce!!

Ali | Gimme Some Oven said...

Oh my goodness, that sauce sounds absolutely incredibile! Beautiful roll-ups!

The Bearfoot Baker said...

The cheese, the mushroom...I am in heaven! Then you go and add the amazing sauce! I have got to try these soon! TFS

Rosa's Yummy Yums said...

Those lasagne are fantastic! You are so creative.

Cheers,

Rosa

Bev Weidner (Bev Cooks) said...

Lasagna rollies are my FAAVVVEEEE. Why is my face not in that?

Maria said...

Great meal for this time of year!

Dixya said...

I have been thinking of making cauliflower sauce for a while now as a pizza base - thanks Kevin I will definitely be checking out your recipe. And lasagna roll ups are always delightful.

Jeannie D said...

Got some Vegetarians coming over for dinner this week...they do eat cheese so these will be perfect!

naomi said...

This is so much easier than doing a layering lasagna. :) Great recipe as usual, Kevin!

Katrina @ Warm Vanilla Sugar said...

That sauce looks sooooo good! And totally unique. Love this Kevin!

Gaby said...

OOOOo never made a cauliflower sauce - I bet it's excellent on these roll ups!

Lauren @ Climbing Grier Mountain said...

Holy deliciousness! I seriously can't wait to make this cauliflower sauce!!!

Aimee @ Simple Bites said...

This is perfect lasagna weather!

Kiran @ KiranTarun.com said...

Love the creamy cauliflower sauce!! YUM!

Pinned!!

marla said...

Must try this lasagna asap!

Des said...

Loving the combo of mushrooms and kale in this!

sharon said...

I never, ever comment about a recipe until I've tried it, but man, oh man, this recipe just lept off the computer screen at me. I can just tell it is going to be scrumptious! Going to the grocery store first thing in the morning to get some cauliflower and lasagna noodles so I can make it tomorrow. I can't wait to sink my teeth into these little rolls of (what I just know will be) deliciousness!

Tieghan said...

So gorgeous, Kevin! I love the mushroom and kale filling and that cauliflower cream sauce is just perfect! The marriage of cream cauliflower and gorgonzola sounds incredible!

Chung-Ah | Damn Delicious said...

Oh goodness - that creamy gorgonzola sauce - I'm sold!

Joanne said...

I think lasagna roll-ups are more fun to make and eat than regular lasagna! Love your filling. Can't believe the bechamel is made from cauliflower!

Mushrooms Canada said...

I love the idea of the single serving roll ups! It's about time I try them too and this recipe has convinced me...thanks for sharing!!

-Shannon

Olena@iFOODreal said...

The photo of layered lasagna sheets is extremely sexy!:) Never tried making the roll ups although, like you, have seen them all over the net. I guess I'm not a huge lasagna fan from the start but should give it a try.:)

Marian (Sweetopia) said...

Kevin, as usual, so creative and looks SO good!

Anonymous said...

looks and sounds wonderful! did you happen to do the nutritional values? if so, could you post those too?

pat1755 said...

Tasty! If I make it again, I will steam my kale first -- the sauteeing/baking didn't really cook it enough.

savorytraditions said...

This sounds great! I'm okay with the texture of kale, but the bitterness is a turn-off.... but with all that delicious gorgonzola, who will notice? Definitely trying this. Thanks for sharing.

Sam said...

These were delicious! I love making roll ups cause its somewhat less sloppy than regular lasagna and the sauce was amazing! Mine wasnt quite as pretty as yours but I was literally eating it with a spoon cause it was so damn delicious!

Joy Bodwell said...

Kevin! I made this recipe today since my husband is out of town, and doesn't like mushrooms. It was easier than I thought, and delicious :) I made more sauce than I needed...thank goodness, because it's the star of the dish...but any ideas what else I could use it for?? Thanks for all the delicious recipes! We love them at our home :)

Kevin Lynch said...

Joy Bodwell: I am glad you enjoyed it! I like to use any extra sauce over paste either by itself or mixing in other ingredients like sun-dried tomatoes or other veggies.

Lauren E. said...

This might be a silly question, but is the sauce extremely cauliflower-y? Could I "forget" to mention to my boyfriend who hates cauliflower that the dish contains it and have him not notice?

Kevin Lynch said...

Lauren E.: The cauliflower sauce has a very mild cauliflower flavour and the blue cheese covers a lot of it up.

Anonymous said...

Do you think you can use a different cheese besides gorgonzola in the sauce?

Kevin Lynch said...

Anonymous: You could use another mild blue cheese or parmesan if you are not fond of blue cheeses.

Anonymous said...

I love this recipe! Being a lazy cook I just used ziti and layered that in a baking dish with sauce, cheese and mushroom mix. Easy breezy....oh and I made the mushroom onion mix, used spinach which I wilted on top of the mushrooms and then just slid it out of the skillet on top of the first layer of noodles. Viola!

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