- 16 oz White Button or Portabella Mushrooms Minced
- 1 sm Onion Minced
- 2 cloves Garlic minced
- 2 tablespoons Vegetable Oil
- 12 oz Spinach Chopped
- 1/4 teaspoon Nutmeg
- 2 cups Fresh Ricotta See JustTheCook.com/Recipes
- 8 Lasagna Homemade
- 1 cup Chicken Broth
- 8 ounces Feta Cheese crumbled
- 1/2 cup Heavy Cream
- 1 to 1 1/2 cups Shredded Mozzarella
- 1 Lg Egg
In a medium skillet over moderate heat, saute mushrooms, chopped onions, in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Then add Garlic. Season with salt flavor with pepper; the salt will help draw water out of the vegetables as they cook.
Add chopped spinach to the pan and heat through for 1 minute. Add nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat. When Cool fold in the Egg Yolk. Combine.
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 on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese.
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