Monday, March 18, 2019
The cauliflower sauce is simply pureed cauliflower and cheese along with enough liquid to smooth it out into a sauce. For the cheese in the cauliflower sauce I went with gorgonzola, a blue cheese, but it would also work well with parmesan, romano or asiago among others. Since this is a lasagna I was bound to top the whole thing off with even more cheese, this time in the form of mozzarella. (For those of you keeping track, yes, there are no less than 4 kinds of cheese in this lasagna!)
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Mushrooms, kale and cheese all rolled up in lasagna noodles, smothered in a creamy gorgonzola cauliflower sauce and cheese and baked until all melty, golden brown and good.
INGREDIENTS
For the mushroom mixture:
- 2 tablespoons butter or oil
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup white wine or broth
- 1 bunch kale, chopped
For the cauliflower sauce:
- 1 tablespoon butter or olive oil
- 2 cloves garlic, chopped
- 6 cups cauliflower (1 small head or 1 12 ounce bag)
- 2 cups vegetable broth or water
- 1/2 cup gorgonzola or other blue cheese
- salt and pepper to taste
- 1/2 cup milk
For the lasagne roll ups:
- 9 lasagne noodles, cooked (gluten free for gluten free)
- 2 cups ricotta
- 1/2 cup parmigiano-reggiano (parmesan), grated
- 1 cup mozzarella, shredded
INSTRUCTIONS
Get the full instruction @ www.closetcooking.com
