Mushroom And Kale Lasagna Roll Ups In Creamy Gorgonzola Cauliflower Sauce Recipe
The first time I made Mushroom and Kale Lasagna Roll Ups with a creamy Gorgonzola cauliflower sauce, I couldn't help but marvel at how beautifully it all came together. Each bite was packed with the earthy mushrooms, tender kale, and the creamy, cheesy goodness of Gorgonzola.
Ingredients
- Lasagna noodles 12, oven-ready or pre-cooked
- Kale 2 cups, finely chopped, stems removed
- Mushrooms 2 cups, finely chopped
- Ricotta cheese 1 cup
- Mozzarella cheese 1 cup, shredded
- Parmesan cheese 1/2 cup, grated
- Garlic 2 cloves, minced
- Salt and black pepper to taste
- Cauliflower 1 small head, cut into florets
- Butter 2 tablespoons
- Milk 2 cups, whole or 2%
- Gorgonzola cheese 1/2 cup, crumbled
Instructions
- Cook your lasagna noodles until al dente if they aren't oven-ready. Drain and lay them flat on a clean surface to cool. Trust me, this small step makes rolling them easier later.
- Sauté minced garlic in butter until aromatic. Toss in the mushrooms and kale. Stir occasionally until the veggies are tender, and the mushrooms release their moisture. Cool the mixture slightly, then mix it with ricotta, mozzarella, Parmesan, salt, and pepper in a bowl.
- Steam or boil cauliflower florets until soft. Blend them with warm milk, butter, and crumbled Gorgonzola. Voilà! You’ve got a smooth, creamy sauce. Add salt and pepper to taste. Feeling fancy? Add a pinch of nutmeg for extra warmth.
- Spread a spoonful of the mushroom-kale mix along the length of each lasagna noodle. Roll them up tightly and place them seam-side down in a greased baking dish.
- Pour a layer of cauliflower sauce at the base of the dish. Nestle your roll-ups in and generously cover them with the rest of the sauce. Sprinkle extra mozzarella and Parmesan on top, then cover with foil. Bake at 375°F for 20-25 minutes until bubbly!
- Remove foil for a golden-cheese finish, garnish with parsley or extra Gorgonzola, and dig in hot. Your masterpiece is ready to shine!
Notes
- Use room-temperature cheeses for easier mixing into the filling.
- For a thinner sauce, add more milk while blending.
- Don’t overstuff the roll-ups to avoid messy assembly.
- Cheeses like Fontina or Gruyère could make fun substitutes for mozzarella.