MUSHROOM AND KALE LASAGNA ROLL UPS IN CREAMY GORGONZOLA CAULIFLOWER SAUCE #HEALTHYVEGAN #MUSHROOM
Mushrooms, kale and cheddar all moved up in lasagna noodles, covered in a velvety gorgonzola cauliflower sauce and cheddar and prepared until all melty, brilliant darker and great.
I have been seeing adorable lasagna roll-ups around the web for some time now and I have been needing to take a stab at making a few. The lasagna roll-ups are fundamentally just lasagna where as opposed to layering all that you place the filling over the noodles and afterward roll the noodles up, top them with the sauce and cheddar and prepare them. I knew precisely what I needed to accomplish for my lasagna roll-ups, a mushroom and kale lasagna with smooth white sauce.
For the filling I went with some simple sauteed mushrooms and kale alongside some parmesan blended into ricotta cheddar and a portion of the smooth white sauce. I needed to take a stab at something new for the white sauce, I needed to attempt a cauliflower based sauce instead of an increasingly customary, calorie filled, bechamel sauce made with flour, margarine and milk or cream. The cauliflower sauce is essentially pureed cauliflower and cheddar alongside enough fluid to smooth it out into a sauce. For the cheddar in the cauliflower sauce I went with gorgonzola, a blue cheddar, however it would likewise function admirably with parmesan, romano or asiago among others. Since this is a lasagna I will undoubtedly finish the entire thing off with much more cheddar, this time as mozzarella. (For those of you following along, truly, there are no under 4 sorts of cheddar in this lasagna!)
Ingredients:
For the mushroom mixture:
- 2 tablespoons butter or oil
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup white wine or broth
- 1 bunch kale, chopped
For the cauliflower sauce:
- 1 tablespoon 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 (gluten free for gluten free)
- 2 cups ricotta
- 1/2 cup parmigiano-reggiano (parmesan), grated
- 1 cup mozzarella, shredded
Directions:
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.
- Option: If you are not a fan of blue cheese use parmigiano-reggiano (parmesan) or romano or asiago instead.
- Option: Replace the kale with swiss chard, spinach (either fresh of frozen), or other green leaf vegetable.
- Option: For vegan use vegan cheeses or replace the gorgonzola and parmesan with nutritional yeast and omit the mozzarella.
For more detail :http://bit.ly/2YuajyA
