- * 8 oz pkg portabella mushrooms, 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. Bake @ 375 degrees for 30 min.