Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Ingredients

• 2 small bundle asparagus 
• 16  cremini caps with a damp towel and finely chopped in food processor cleaned
• 1 cup chicken broth fat free
• 2 cloves garlic minced
• 8 ounces gorgonzola crumbled
• 0.5 cup heavy cream (3 turns around the pan)
• 8  curly edge lasagna noodles cooked (12 to 14 minutes)
• 2 tablespoons olive oil extra-virgin (2 turns around the pan)
• 4 servings olive oil extra-virgin
• 2 cups part skim ricotta 
• 4 servings salt and pepper 
• 1 cups mozzarella cheese shredded
• 10 ounce pkt spinach frozen dry chopped
• 4  vine-ripe tomatoes 
• 1 small yellow-skinned onion finely chopped
• 0.3 teaspoon the equivalent of freshly grated

Equipment

• frying pan
• pot
• casserole dish
• broiler
• colander
• cutting board

Directions

1. 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.
2. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg.
3. Add ricotta and stir into mixture to heat cheese through, 1 minute longer.
4. Remove pan from heat but leave in the warm skillet.
5. 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.
6. Place cooked lasagna noodles on a large work surface or cutting board.
7. Spread lasagna noodles with a layer of spinach-mushroom filling.
8. Roll up pasta and arrange the 8 bundles in a shallow casserole dish.
9. Pour warm sauce over roll-ups and top with mozzarella.
10. Place casserole under broiler to melt cheese.
11. Serve with Steamed Asparagus and Broiled Tomatoes.
12. While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot.
13. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
14. Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
15. Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.