Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

I didn't start to LOVE to cook until college.  For whatever reason (I still haven't figured it out), I started watching Food Network non-stop.  My favorite personality at the time was Rachael Ray; she still holds a spot in my cooking heart.  She made these lasagna roll-ups and I have been hooked ever since.  It is still my mom's favorite meal that I have ever made for her.  Since she was coming over, I decided to resurrect this old favorite! 

What You Need:

• 9 lasagna noodles
• 2-3 tbs olive oil
• crushed red pepper (a couple of shakes)
• 1 medium onion
• 3-4 cloves of garlic
• 1 pint cremini mushrooms (baby portabella)
• 16 oz frozen spinach (defrosted)
• 15 oz of part skim ricotta
• 1 c chicken stock or vegetable stock
• 8 oz gorgonzola
• 1/2 c half and half
• 2 c mozzarella
• salt and pepper

Bring a large pot of salted water to a boil and cook the lasagna noodles as directed on the box (al dente).  When done, drain the water and rinse the noodles under cold water to stop the cooking process.

Dice up the onion and the garlic.

Dice up the mushroom. 

In a skillet, over medium-high head, add the olive oil and a couple shakes of the red pepper flakes.  When the oil is heated, add in the onions and garlic.  Saute for 3 minutes.

Add in the mushrooms and cook for another 7 minutes.  The mushrooms will brown and the onions will become nice and soft.

Add in the defrosted spinach and cook for another 2 minutes.

Add in ricotta

Stir to incorporate and heat through (about a minute).  Salt and pepper to taste.

In a separate pot add in chicken broth and bring to a boil.

When it boils, add in the gorgonzola.  Stir occasionally to work out all the clumps.

When the cheese is incorporated well, add in the half and half.  Cook for about 3 minutes to thicken.

Lay the lasagna noodles out on a clean work surface.  Try to divide the spinach mixture in 9ths while still in the skillet.  This will guarantee that each noodle gets the right amount!  Spread the spinach mixture on to the lasagna noodle.  

Be generous!  It ends up being a thick layer.

Starting at one end of the noodle, start to roll towards the other.

Be gentle, you don't want to squeeze all of the filling our of the end.

Roll until the seam is completely closed.

Place, standing upright, in a 9x9 baking dish that has been sprayed with non-stick cooking spray.

You can see all the layers of yumminess circling around in there!

Pour the gorgonzola cream sauce all over the top, dumping right into each roll.

The cream sauce will puddle in each roll-up and gather around the foot of the roll-ups.

Top with all of the mozzarella

and bake in a 375 degree oven for 30 minutes or until the cheese is melted and browned.

The sauce at the bottom will be come hot and bubbly!

Scoop out the roll-ups and spoon some of the gorgonzola sauce over top.

Mom had to have two roll-ups!

and she is UBER happy right now!

Mike has never had this meal before and he loved it!

We finished every bite!  This is such a great change from traditional meat lasagna.  The gorgonzola isn't overpowering.  All the flavors go really well together!

One last picture to leave you with...

Ya gotta love him!