Lasagna Roll Ups With Gorgonzola Cream Sauce

This is from rachael ray. It is really quick and easy. The cream sauce is to-die for! I had roasted asparagus as the side dish.

Steps

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 ch.

Ingredients

cremini mushrooms, yellow onion, garlic cloves, extra virgin olive oil, frozen chopped spinach, salt and pepper, ground nutmeg, part-skim ricotta cheese, lasagna noodles, fat free chicken broth, gorgonzola, heavy cream, mozzarella cheese