Mushroom Lasagna Roll-Ups in Creamy Gorgonzola Cauliflower Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
