Spinach And Mushroom Lasagna Roll-Ups With Gorgonzola Cream Sauce Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 small or 1 large bundle asparagus

2 tablespoons (2 turns around the pan) extra-virgin olive oil

1 small yellow-skinned onion, finely chopped

8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)

Steamed asparagus (2 small or 1 large bundle asparagus)

1 to 1 1/2 cups shredded mozzarella

4 vine-ripe tomatoes

Salt and pepper

1/2 cup (3 turns around the pan) heavy cream

2 cups part skim ricotta

16 cremini caps, cleaned with a damp towel and finely chopped in food processor

8 ounces Gorgonzola, crumbled

1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry

1/4 teaspoon ground nutmeg or the equivalent of freshly grated

1 cup fat free chicken broth

2 cloves garlic, minced

Broiled tomatoes (4 vine-ripe tomatoes)

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