Spinach Mushroom Lasagna Roll Ups with Gorgonzola Cream Sauce
Indulge in the perfect harmony of earthy flavors and creamy decadence with these Spinach Mushroom Lasagna Roll Ups with Gorgonzola Cream Sauce. This elegant twist on traditional lasagna features tender lasagna noodles rolled around a rich filling of sautéed spinach, golden mushrooms, ricotta, and Parmesan, then blanketed in a luxurious gorgonzola cream sauce. Topped with melty mozzarella and a sprinkling of Parmesan, each bite is a heavenly combination of savory and cheesy goodness. With its easy roll-up technique and gourmet appeal, this dish is ideal for family dinners or special occasions. Garnish with fresh parsley for a pop of color and serve with a crisp side salad for a complete and satisfying meal.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 4 cups Baby spinach
- 2 cups Mushrooms (finely chopped)
- 2 cups Ricotta cheese
- 1 cup Parmesan cheese (grated)
- 1 large Egg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Gorgonzola cheese (crumbled)
- 0.25 teaspoons Nutmeg (optional)
- 1 cup Mozzarella cheese (shredded)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Cook the lasagna noodles according to package instructions until al dente. Drain and lay the noodles on a parchment-lined surface to prevent sticking.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped mushrooms and cook for 5-7 minutes until softened and golden. Add the baby spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
In a medium bowl, mix together the ricotta cheese, 1/2 cup of Parmesan cheese, the egg, salt, and black pepper. Stir in the cooled spinach and mushroom mixture until well-combined.
Spoon about 2-3 tablespoons of the ricotta mixture onto each lasagna noodle, spreading it evenly across the surface. Roll each noodle tightly and place seam-side down in the prepared baking dish.
In a saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1 minute. Gradually whisk in the milk, stirring constantly to prevent lumps, and cook until the sauce thickens, about 5 minutes.
Stir in the gorgonzola cheese until melted and smooth. If desired, add a pinch of nutmeg for extra flavor. Remove from heat.
Pour the gorgonzola cream sauce evenly over the lasagna roll-ups. Sprinkle the shredded mozzarella cheese and the remaining 1/2 cup of Parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbling.
Let the lasagna roll-ups cool for 5 minutes before serving. Garnish with chopped parsley and enjoy!
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1715 mg | 75% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.3 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1071 mg | 82% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
