I currently live in Charlotte, NC and after spending 7 years as a personal chef and caterer, I am now happy to share my love of cooking with friends and family. My heart is in the kitchen, but my soul is in the stars!

He likes it! Hey Mikey!

Back in the glory days of catering, I was guilty of strictly promoting menu items that appealed to my personal tastes. Menus were designed based on the foods that I would like to have at a party if I were a guest and I would always be baffled when the client would come back and request totally different selections. It was a bitter pill to swallow when I realized not everyone loves goat cheese and eggplant Parmesan as much as I do. How can that be??

So I share with you yet another Rachel Ray recipe (and then I promise I'll get off my RR soapbox), even though it was not one of my favorites. I felt the Gorgonzola cheese was a bit over-powering even though I only used 5 oz. and not the full 8 oz. called for in the recipe. You have to be a real lover of the stuff for this. It's very rich and I'll admit to adding a bit of jarred spaghetti sauce (go ahead and judge me for not slaving over the stove and making it from scratch) just to tone down the creamy, moldy richness of the sauce. But hey, just because I don't like it doesn't mean you won't think it's the best thing since sliced bread, right?

Grab your EVOO and your garbage bowl and enjoy Rachel's Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce.


* 16 crimini caps, cleaned with a damp towel and finely chopped in food processor
* 1 small yellow onion, finely chopped
* 2 cloves garlic, minced
* 2 tablespoons extra virgin olive oil (EVOO)
* 1 package frozen chopped spinach (10 ounces), defrosted and squeezed dry
* Salt and pepper
* 1/4 teaspoon nutmeg, ground or freshly grated
* 2 cups part-skim ricotta
* 8 curly edge lasagna noodles, cooked to al dente (12-14 minutes)
* 1 cup fat-free chicken broth
* 8 ounces Gorgonzola cheese, crumbled
* 1/2 cup heavy cream
* 1-1 1/2 cups mozzarella cheese, shredded


In a medium skillet over moderate heat, sauté mushrooms, chopped onions and garlic in EVOO until mushrooms give off their juices and darken and onions are tender, about 7-8 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 about 1 minute. Adjust seasonings with salt, pepper and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, about 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, about 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 eight bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese.

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