As requested, recipe for Lasagna Roll Ups inside>>>>

Here's the recipe for Lasagna Roll ups that I am making as seen on Food TV's 30 minute meals by Rachael Ray 16 cremini caps, cleaned with a damp towel and finely chopped in food processor 1 small yellow-skinned onion, finely chopped 2 cloves garlic, minced 2 tablespoons (2 turns around the pan) extra-virgin olive oil 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry Salt and pepper 1/4 teaspoon ground nutmeg or the equivalent of freshly grated 2 cups part skim ricotta 8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes) 1 cup fat free chicken broth 8 ounces Gorgonzola, crumbled 1/2 cup (3 turns around the pan) heavy cream 1 to 1 1/2 cups shredded mozzarella In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet. Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. That is the recipe in its entirety from the show. I have made a few adjustments to suit my own tastes. I used regular mushrooms (that's all I had), omitted the onion (daughter hates them), and added some low fat ground sausage to the ricotta mixture. I am also making a full box of lasagna, doing half in a regular red sauce like traditional lasagna because my daughter doesn't like white sauce. I figure I can freeze leftovers for future use. Also, just because its me, this recipe took longer than 30 minutes. I did the ricotta mixture earlier this morning and refrigerated it, so because it isn't warm anymore, I only cooked the pasta half way and will bake in a preheated 375 oven for 30 minutes, adding the mozarella to the top the last 10 minutes of cooking. Good luck, and I hope it comes out great

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