Mushrooms, kale and cheese all rolled up in lasagna noodles, smothered in an exceedingly creamy bleu cauliflower sauce and cheese and baked till all melty, golden brown and smart.
I are seeing cute lasagna roll-ups round the web for a short time currently and I actually have been desirous to strive creating some. The lasagna roll-ups area unit essentially simply lasagna wherever rather than layering everything you place the filling on high of the noodles and so roll the noodles up, high them with the sauce and cheese and bake them. I knew specifically what I wished to try and do for my lasagna roll-ups, a mushroom and kale lasagna with creamy sauce.
For the filling I went with some straightforward saute mushrooms and kale beside some cheese mixed into cheese cheese and a few of the creamy sauce. I wished to do one thing new for the sauce, I wished to do a cauliflower based mostly sauce instead of a a lot of ancient, calorie stuffed, bechamel created with flour, butter and milk or cream. The cauliflower sauce is just pureed cauliflower and cheese beside enough liquid to swish it out into a sauce. For the cheese within the cauliflower sauce I went with bleu, a cheese, however it might conjointly work well with cheese, romano or asiago among others. Since this is often a lasagna I used to be sure to high the full factor off with even a lot of cheese, this point within the type of cheese. (For those of you keeping track, yes, there aren't any but four styles of cheese during this lasagna!)
I knew that this lasagna was about to be wonderful simply wondering all of the ingredients and it simply lived up to my expectations and {so} thusme! The mushroom and kale lasagna in creamy bleu cauliflower sauce was amazing! I actually have to mention that the cauliflower sauce was no but spectacular and it went so well on the lasagna! able to|i'll} positively be victimisation this cauliflower sauce again! Fortunately this direction makes plenty so I will be able to be able to get pleasure from the leftovers for lunch on.
INGREDIENTS :
For the mushroom mixture :
- 2 tablespoons butter or oil
- 1 small onion, diced
- 1/4 cup white wine or broth
- 1 bunch kale, chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
For the cauliflower sauce :
- 1 tablespoon butter or olive oil
- 2 cloves garlic, chopped
- 1/2 cup milk
- 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
For the lasagne roll ups :
- 9 lasagne noodles, cooked (gluten free for gluten free)
- 2 cups ricotta
- 1/2 cup parmigiano-reggiano (parmesan), grated
- 1 cup mozzarella, shredded
INSTRUCTIONS :
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.
- Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.
- Add the wine and deglaze the pan.
- Add the kale and cook until tender, about 10 minutes
- For the cauliflower sauce:
- Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
- Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
- Puree in a blender or food processor until smooth.
- 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.
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.
- Spread 1/2 cup of the cauliflower sauce around the bottom of a 9×9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.
- Bake in a preheated 350F/180C oven until golden brown on top and bubbling on the sides, about 25-30 minutes.
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