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
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
- 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
- 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
- 9 lasagne noodles, cooked (gluten free for gluten free)
- 2 cups ricotta
- 1/2 cup parmigiano-reggiano (parmesan), grated
- 1 cup mozzarella, shredded
For the mushroom mixture:
For the cauliflower sauce:
For the lasagne roll ups:
directions
- 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.
- Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.
- Add the wine and deglaze the pan.
- Add the kale and cook until tender, about 10 minutes
- Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
- Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
- Puree in a blender or food processor until smooth.
- 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.
- 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.
- Spread 1/2 cup of the cauliflower sauce around the bottom of a 9×9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.
- Bake in a preheated 350F/180C oven until golden brown on top and bubbling on the sides, about 25-30 minutes.
For the mushroom mixture:
For the cauliflower sauce:
For the lasagne roll ups:
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.
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That sauce sounds amazing!! Great recipe!
I love these and think and it is totally genius that you turned cauliflower into a sauce!!
Oh my goodness, that sauce sounds absolutely incredibile! Beautiful roll-ups!
The cheese, the mushroom…I am in heaven! Then you go and add the amazing sauce! I have got to try these soon! TFS
Those lasagne are fantastic! You are so creative.
Cheers,
Rosa
Lasagna rollies are my FAAVVVEEEE. Why is my face not in that?
Great meal for this time of year!
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.
Got some Vegetarians coming over for dinner this week…they do eat cheese so these will be perfect!
This is so much easier than doing a layering lasagna. 🙂 Great recipe as usual, Kevin!
That sauce looks sooooo good! And totally unique. Love this Kevin!
OOOOo never made a cauliflower sauce – I bet it's excellent on these roll ups!
Holy deliciousness! I seriously can't wait to make this cauliflower sauce!!!
This is perfect lasagna weather!
Love the creamy cauliflower sauce!! YUM!
Pinned!!
Must try this lasagna asap!
Loving the combo of mushrooms and kale in this!
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!
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!
Oh goodness – that creamy gorgonzola sauce – I'm sold!
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!
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
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.:)
Kevin, as usual, so creative and looks SO good!
looks and sounds wonderful! did you happen to do the nutritional values? if so, could you post those too?
Tasty! If I make it again, I will steam my kale first — the sauteeing/baking didn't really cook it enough.
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.
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!
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 🙂
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.
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?
Lauren E.: The cauliflower sauce has a very mild cauliflower flavour and the blue cheese covers a lot of it up.
Do you think you can use a different cheese besides gorgonzola in the sauce?
Anonymous: You could use another mild blue cheese or parmesan if you are not fond of blue cheeses.
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!
Do you think these would freeze well?
Hi, Kevin! Have you ever tried freezing these? I'd love to pop a couple out for dinner on a busy night.
I was a bit scared to make this because I am not a very good cook but I am so happy to report it came out GREAT!
I used spinach instead of kale. I used feta because that was all I had on hand. Absolutely delicious!
Even my hubby (who is not a huge fan of cauliflower) loved it. 🙂 I will be making this again very soon. I like the lazy cook's idea of layering instead of roll ups. Haha. I may try that too. Thank you for this recipe!
Hi Kevin,
This recipe looks fantastic! So much, in fact, that I want to attempt making a double batch and freezing for another night. In your opinion, is this doable? If so, should I freeze with or without sauce?
Thanks!
Kayla St.Cartier: That will work and you can either freeze it with the sauce or separately. Enjoy!
This looks delicious! I love that you include nutritional info since I'm trying to count calories, and you save me from having to look everything up. I'm curious though how you get 6 servings from 9 lasagna noodles. Does everyone get one roll and a portion of another?
I make this by first making crepes,. hate noodles, too heavy, omg I love it just roll filling inside and bake so good.
I pinned this forever ago and finally made it today. I replaced kale with spinach, riccota with feta cheese and left out parmesan and mozzarella. It was a lot of work and dirty dishes, but I think it was worth it. Really delicious!
I made this last night – the lazy man's way with the old fashioned layering. I added pan-fried and shredded chicken seasoned with Italian seasoning. I must say, this dish was quite delicious. I added more gorgonzola than it called for, instead of 1/2 a cup I used 3/4 a cup because I just couldn't taste the blue cheese with 1/2 a cup. Must have been that my cauliflower head was huge or that I used too many of the cauliflower stems. Either way this dish was very very delicious. The chicken just meshed with the other flavors seamlessly and it was finger licking good! After putting the leftovers in smaller tupperware containers for lunch I just about licked the pan clean. Thanks for sharing this! I will make again and again!!!
I just want to say that I made this and it was delicious. I added 2 chicken breasts, seasoned with italian seasoning and pan fried and shredded, and the flavors meshed seamlessly. Also upped the Gorgonzola cheese to 3/4 cup because I couldn't really taste it at all at 1/2 a cup. Thanks for sharing this delicacy. I will make again. Oh, also, I was too lazy as well to do the whole rollup thing. I did the layering because after all these separate components, you just want to slop it all together so you can frickin' eat it!
walkercadillac: I'm glad you enjoyed it! Love the addition of the chicken!
I rediscovered this recipe at the bottom of my pin board. My husband and I are obsessed! I ran out of lasagna noodles though, and just dumped everything else into a casserole with rotini. Delicious! Thanks for a great recipe!
Each of the individual components of this dish taste nice, but are very mild. As a result, once assembled, the dish is just bland.
I made a tomato sauce the next day and my whole family agreed that the acidity was very much needed.
I will keep the cauliflower “béchamel” recipe handy. It’s a great substitute for dairy.
Hi, Your lasagna noodles look amazing! Did they come like that straight from the pack or did you make those edges look like that?
Will definitely give this recipe a try. Sounds really tasty.
Those lasagne noodles came with the wavy ridges on the sides!
I made this recipe last night and it was fab! I think I would add more gorgonzola next time to my sauce as I love a little rich cheese taste. So fab!
The recipe calls for 2 cloves of garlic. The instructions say to add the garlic in with the filling and again in the sauce. Do you divide, using one in the filling and one in the sauce, or was that an error?
There are 2 cloves garlic in the filling and there are 2 cloves garlic in the sauce for a total of 4 cloves of garlic. Enjoy!
Ive never seen those super long lasagna plates in a supermarket. where do you get them? I can go fresh no problem, but this fancy wavy edge is impossible to immitate. Could you be so kind and drop me a link to a product so i can do my “research” better?
thank you
Hi Kai! Those are the ‘standard’ lasagna noodles here and most brands have them. I did a quick search on amazon and found this one: https://www.amazon.com/Barilla-Wavy-Lasagne-Pasta-16/dp/B00FR6XFI6/
What would you recommend as a substitute to blue cheese? Other than for taste, is it critical for texture? I’m not a fan, but like everything else in the recipe.
The blue cheese is there for the flavour and you replace it with a cheese that you like (one that will melt into a sauce). I would use a parmesan, or a asiago, a goat cheese/chevre, gruyere, etc. Enjoy!
ok, not to quibble but how does 9 rollups make servings? Three people get two, and three get one? or do you cut three in half? Maybe the recipe should be scaled to make 12 rollups? Or scaled down to 8 rollups to feed 4? I’m gonna try this recipe tomorrow. I’ll report back as to how it went.
Made this several times. It’s sooo good. Although I now add sausage to the mushroom mix( as requested by my hubby)
Couldn’t do the kale. Substituted fresh spinach and added mushrooms. I sautéd the mixture and added the cheese once cooked. Laid down the ricotta on some, cottage cheese and used my homemade spaghetti sauce. We didn’t have any leftovers!!