• 3970252efbb9cb317eb53d2ad2c469bf

Mushroom Lasagna Roll Ups In Creamy Cauliflower Sauce

vegetarian lasagna

Prep
Cook
Serves 4people
Ingredients
2
tbs butter or oil
1
small onion, diced
8
ozs mushrooms, sliced
2
cloves garlic, chopped
1
tsp thyme, chopped
1/4
cup white wine or broth
1
bunch kale, chopped
1
tbs 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 lasagne roll ups
9
lasagne noodles, cooked
2
cups ricotta
1/2
cup parmigiano-reggiano (parmesan), grated
1
cup mozzarella, shredded
Directions
1.
FOR THE MUSHROOM MIXTURE: Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms start to caramelize, about 15-20 minutes.
2.
Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.
3.
Add the wine and deglaze the pan.
4.
Add the kale and cook until tender, about 10 minutes
5.
FOR THE CAULIFLOWER SAUCE: Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
6.
Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
7.
Puree in a blender or food processor until smooth.
8.
Return to heat, mix in the cheese, season with salt and pepper to taste, add enough milk to bring sauce to a saucy consistency and cook until the cheese has melted.
9.
FOR THE LASAGNE ROLL UPS: Lay the lasagne noodles out, spread a thin layer of the ricotta mixed with the parmesan onto each lasagna noodle, top with the mushroom mixture and a tablespoon of the cauliflower sauce and roll up the noodles.
10.
Spread 1/2 cup of the cauliflower sauce around the bottom of a 9x9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.
11.
Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 25-30 minutes.

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