Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

Ingredients

• 2 tablespoons butter 
• 6 cups cauliflower (1 small head or 1 12 ounce bag)
• 9  lasagne pasta sheets cooked
• 2 cloves garlic chopped
• 0.5 cup gorgonzola blue
• 1 bunch kale chopped
• 0.5 cup milk 
• 8 ounces mushrooms sliced
• 1 tablespoon olive oil 
• 1 small onion diced
• 0.5 cup parmigiano-reggiano grated (parmesan)
• 2 cups ricotta 
• 6 servings salt and pepper to taste
• 1 cup mozzarella cheese shredded
• 1 teaspoon thyme leaves chopped
• 2 cups vegetable broth 
• 0.3 cup white wine 

Equipment

• food processor
• frying pan
• oven
• blender
• baking pan

Directions

1. 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.
2. Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.
3. Add the wine and deglaze the pan.
4. Add the kale and cook until tender, about 10 minutes
5. Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
6. Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.Puree in a blender or food processor until smooth.Return to heat, mix in the cheese, season with salt and pepper to taste, add enough milk to bring sauce to a saucy consistency and cook until the cheese has melted.
7. Lay the lasagne noodles out, spread a thin layer of the ricotta mixed with the parmesan onto each lasagna noodle, top with the mushroom mixture and a tablespoon of the cauliflower sauce and roll up the noodles.
8. Spread 1/2 cup of the cauliflower sauce around the bottom of a 9x9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.
9. Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 25-30 minutes.