Mushroom Lasagna Roll-Ups in Creamy Gorgonzola Cauliflower Sauce Recipe

Introduction

This Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce offer a delightful twist on classic lasagna. Filled with a savory mushroom and kale mixture and smothered in a rich blue cheese cauliflower sauce, it’s a comforting dish that’s perfect for a cozy dinner.

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 lasagna roll ups:
• 9 lasagna noodles, cooked (gluten free if needed)
• 2 cups ricotta
• 1/2 cup parmigiano-reggiano (parmesan), grated
• 1 cup mozzarella, shredded

Instructions

1. Step 1: Prepare the mushroom mixture by melting butter or oil in a pan over medium heat. Add the diced onions and sliced mushrooms, cooking until the mushrooms begin to caramelize, about 15-20 minutes.
2. Step 2: Stir in the chopped garlic and thyme, cooking for about one minute until fragrant. Pour in the white wine or broth to deglaze the pan, scraping up any browned bits.
3. Step 3: Add the chopped kale and cook until tender, roughly 10 minutes. Remove from heat and set aside.
4. Step 4: For the cauliflower sauce, melt butter or olive oil in a saucepan over medium heat. Sauté garlic until fragrant, about one minute.
5. Step 5: Add the cauliflower and vegetable broth or water. Bring to a boil, then reduce heat to simmer, cover, and cook until the cauliflower is fork-tender, about 8-10 minutes.
6. Step 6: Transfer the cooked cauliflower mixture to a blender or food processor and puree until smooth. Return to the pan and stir in the gorgonzola cheese. Season with salt and pepper, add milk to achieve a saucy consistency, and cook until the cheese melts completely.
7. Step 7: Lay cooked lasagna noodles on a flat surface. Spread a thin layer of ricotta mixed with parmesan on each noodle. Top evenly with the mushroom mixture and about a tablespoon of the cauliflower sauce, then roll up each noodle carefully.
8. Step 8: Preheat oven to 350°F (180°C). Spread 1/2 cup of the cauliflower sauce in the bottom of a 9×9 inch baking dish. Arrange the lasagna roll ups seam side down in the dish. Pour the remaining cauliflower sauce over the top and sprinkle with shredded mozzarella.
9. Step 9: Bake for 25-30 minutes, until the top is golden brown and bubbling. Allow to cool slightly before serving.

Tips & Variations

• Use gluten-free noodles if you want a gluten-free version.
• Swap the kale for spinach or swiss chard for a different leafy green option.
• For a milder sauce, replace gorgonzola with cream cheese or ricotta.
• If you prefer a more intense mushroom flavor, use a mix of shiitake and cremini mushrooms.

Storage

Store any leftover roll ups in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (180°C) until warmed through, or microwave on medium power in short intervals to avoid drying out the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the roll ups a day in advance and refrigerate them covered before baking. This allows the flavors to meld and saves time on the day of serving.

What can I use instead of gorgonzola cheese?

If you’re not a fan of blue cheese, cream cheese or ricotta blended with a bit of parmesan make good alternatives that keep the sauce creamy and flavorful without the strong tang.

Mushroom Lasagna Roll-Ups in Creamy Gorgonzola Cauliflower Sauce Recipe

Print Recipe

★★★★★

4.5 from 97 reviews

Delicious Mushroom Lasagna Roll Ups baked in a creamy, savory Gorgonzola cauliflower sauce. This Italian-inspired dish layers tender mushrooms, sautéed kale, and cheese inside rolled lasagna noodles, all smothered in a rich cauliflower and blue cheese sauce. Perfect for a comforting vegetarian meal that impresses with complex flavors and creamy textures.

• Author: Kai
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

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

Lasagna Roll Ups

• 9 lasagna noodles, cooked (gluten free for gluten free option)
• 2 cups ricotta cheese
• 1/2 cup Parmigiano-Reggiano (parmesan), grated
• 1 cup mozzarella, shredded

Instructions

1. Prepare the Mushroom Mixture: Melt butter in a pan over medium heat. Add diced onions and sliced mushrooms; cook until mushrooms caramelize, about 15-20 minutes. Stir in chopped garlic and thyme, cooking until fragrant for about 1 minute. Pour in white wine or broth to deglaze the pan. Finally, add chopped kale and cook until tender, roughly 10 minutes.
2. Make the Cauliflower Sauce: Melt butter or olive oil in a pan over medium heat. Add chopped garlic and sauté until fragrant, about 1 minute. Add cauliflower and vegetable broth, bring to a boil, then reduce heat and simmer covered for 8-10 minutes until cauliflower is fork-tender. Transfer mixture to a blender or food processor and puree until smooth. Return to heat, stir in gorgonzola cheese, and season with salt and pepper. Add enough milk to reach a saucy consistency and cook until cheese melts completely.
3. Assemble the Lasagna Roll Ups: Lay cooked lasagna noodles flat. Spread a thin layer of ricotta mixed with grated parmesan on each noodle. Add a layer of the mushroom mixture, followed by a tablespoon of cauliflower sauce, then carefully roll up each noodle.
4. Bake the Roll Ups: Spread 1/2 cup of cauliflower sauce on the bottom of a 9×9 inch baking dish. Arrange the rolled noodles seam-side down. Pour the remaining 1 1/2 cups of cauliflower sauce over the rolls and sprinkle shredded mozzarella on top. Bake in a preheated oven at 350°F (180°C) for 25-30 minutes until the top is golden brown and sauce is bubbling on the sides.

Notes

• For a gluten-free version, use gluten-free lasagna noodles.
• Substitute kale with spinach or Swiss chard if preferred.
• White wine can be replaced with vegetable broth to keep the recipe non-alcoholic.
• The sauce can be adjusted for thickness by adding more or less milk.
• Make sure to cook the noodles al dente to prevent them from becoming too soft after baking.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.

Keywords: mushroom lasagna, vegetarian lasagna roll ups, creamy cauliflower sauce, gorgonzola sauce, baked pasta dish, Italian vegetarian recipe