Lasagna Mushroom-Spinach Rollups
recipe, photograph and
presentation created by Peggy Bucholz www.finedinings.com
Recipe Type: pasta, noodles, mushrooms, cheese
Prep Time: 40 min
Total Time:40 min
2 (12-inch) lasagna noodles with fluted edges
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 tablespoon shallots, chopped
1 garlic clove, chopped
4 ounces mushrooms of your choice, sliced
5 ounces fresh spinach
salt and pepper, to taste
freshly ground nutmeg
2 tablespoons smoked Gouda cheese, finely grated
1/2 cup heavy cream
2 tablespoons Parmesan cheese, finely grated
Salt and pepper, to taste
Boil noodles 20 to 30 minutes or until soft and pliable.
Drain and place on a flat surface, spray with cooking oil to prevent
sticking. Set aside.
Saute shallots, garlic and mushrooms in oil and butter over medium high heat until softened. Add spinach leaves, cook and stir until
wilted. Season with salt, pepper and nutmeg. Remove from heat transfer to a food processor or blender and puree until completely
chopped. Spread mixture on noodles leaving one end 1-1/2-inches uncovered, sprinkle with
grated Gouda cheese. Roll up lasagna noodles starting with the covered end. Carefully cut each roll in half horizontally making 4 servings. If not serving immediately, stick a
toothpick in each one to keep them intact, cover and refrigerate, when ready to serve place them in a microwave oven for a few seconds
to heat; remove toothpicks.
Heat heavy cream in a small saucepan over medium high heat, cook until it thickens and coats the
back of a spoon. Add parmesan cheese, salt and pepper. Divide and
spoon sauce among 4 plates, place a rollup on top the sauce and serve.