Best 3 Lasagna Roll Ups With Gorgonzola Cream Sauce Recipes

Indulge in the exquisite culinary symphony of lasagna roll-ups, a delightful fusion of classic Italian flavors and modern culinary artistry. These delicate rolled-up lasagna sheets, filled with a delectable combination of cheeses, spinach, and succulent chicken, are lovingly bathed in a luscious gorgonzola cream sauce, creating a symphony of flavors that will tantalize your taste buds. This article presents three variations of this culinary masterpiece: a classic version, a vegetarian delight, and a hearty meatball-filled option. Each recipe is meticulously crafted to cater to diverse preferences and dietary restrictions, ensuring that every palate is delighted. The classic lasagna roll-ups embody the traditional flavors of lasagna, while the vegetarian version offers a vibrant medley of fresh vegetables and creamy cheese. The meatball-filled lasagna roll-ups, on the other hand, deliver a burst of savory goodness with tender meatballs nestled within the delicate pasta sheets.

Here are our top 3 tried and tested recipes!

LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE

Lasagna Roll-Ups With Gorgonzola Cream Sauce image

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.

Provided by Miss Erin C.

Categories Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

16 cremini mushrooms, caps cleaned with a damp towel and finely chopped in food processor
1 small yellow onion, finely chopped
2 -4 garlic cloves, minced
2 tablespoons extra virgin olive oil (2 turns around the pan)
1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry
salt and pepper
1/4 teaspoon ground nutmeg or 1/4 teaspoon the equivalent of freshly grated nutmeg
2 cups part-skim ricotta cheese
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 heavy cream (3 turns around the pan)
1 -1 1/2 cup shredded mozzarella cheese

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 cheese.
Serve with steamed asparagus and broiled tomatoes.

SPINACH AND MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

Ingredients

16 cremini caps, 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
One 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
Steamed Asparagus Tips, recipe follows
Broiled Tomatoes, recipe follows
2 small or 1 large bundle asparagus
4 vine-ripe tomatoes
Extra-virgin olive oil
Salt and pepper

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 flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes.
While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

SPINACH MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE

Spinach Mushroom Lasagna Roll-Ups With Gorgonzola Cream Sauce image

This is a wonderfully flavored dish that my hubby swears is my best dinner yet! Served with asparagus topped with some of the sauce is superb.

Provided by Lisa Pizza

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

16 cremini mushrooms, cleaned and finely chopped in food processor or 3 portabella mushrooms
1 small yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry
2 cups part-skim ricotta cheese
8 curly edge lasagna noodles, cooked al dente
1 cup fat free vegetable stock or 1 cup fat-free chicken broth
8 ounces gorgonzola, crumbled
1/2 cup heavy cream
1 cup shredded mozzarella cheese

Steps:

Sauté mushrooms, chopped onion and garlic in oil over med heat, until mushrooms give off their juice and onion is tender- 7-8 minutes.
Season with salt and pepper.
Add dry chopped spinach to the pan and heat through.
Add ricotta, adjust salt and pepper and heat through.
Remove from burner, but leave in warm skillet.
Heat broth in small sauce pan.
Add Gorgonzola into broth, and bring to a bubble.
Stir in cream and thicken about 2 minutes.
Place cooked noodles on work surface.
Place a dollop of spinach mixture on one end of noodles and roll each one up.
Arrange rolled packages, seam side down, in shallow casserole dish.
Pour warm sauce over and top with mozzarella.
Place casserole under broiler to melt mozzarella and slightly brown.

Tips:

Use fresh lasagna sheets: Fresh lasagna sheets are more pliable and easier to roll up than dried lasagna sheets. If you are using dried lasagna sheets, be sure to cook them according to the package directions before assembling the roll-ups.
Make sure the filling is well-seasoned: The filling is the star of the show in these lasagna roll-ups, so be sure to season it well with salt, pepper, and your favorite Italian herbs.
Roll the lasagna sheets tightly: To prevent the lasagna roll-ups from unravelling, roll them up tightly. You can use a toothpick or skewer to secure the roll-ups if necessary.
Bake the lasagna roll-ups until golden brown: The lasagna roll-ups should be baked until they are golden brown and bubbly. This will ensure that they are cooked through and the cheese is melted and gooey.
Serve the lasagna roll-ups with your favorite sauce: The lasagna roll-ups can be served with a variety of sauces, such as marinara sauce, Alfredo sauce, or pesto sauce. You can also top the lasagna roll-ups with additional cheese, such as Parmesan or mozzarella cheese.

Conclusion:

Lasagna roll-ups are a delicious and easy-to-make meal that is perfect for any occasion. They can be made ahead of time and reheated, making them a great option for busy weeknights. With a few simple tips, you can make lasagna roll-ups that are sure to impress your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #eggs-dairy #pasta #vegetables #oven #easy #lasagna #cheese #broil #dietary #pasta-rice-and-grains #equipment