SPINACH AND MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
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.
GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
MUSHROOM-GORGONZOLA CREAM SAUCE
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.
SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 as a side dish or first course
Number Of Ingredients 11
Steps:
- Heat water to a boil for pasta, salt water and cook pasta to al dente.
- Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
- In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.
CREAMY GORGONZOLA SPINACH PASTA
This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.
Provided by gartenfee
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
- Drain fusilli and toss with sauce. Serve immediately.
Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g
LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE
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
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 MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE
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
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.
BACON, SPINACH & GORGONZOLA PASTA
An indulgent pasta dish that is quick and cheap to make
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
- Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.
Nutrition Facts : Calories 658 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 4.06 milligram of sodium
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