Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

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

1. For the mushroom mixture:
2. 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.
3. Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.Add the wine and deglaze the pan.

Read more...