Mushroom and Kale Lasagna Rolls with Cauliflower Sauce

Ingredients:

Filling:                                  

8 oz. mushrooms

2 T. butter

2 cloves garlic

1 tsp. thyme

¼ cup wine

3 cups chopped kale

Sauce:

1 T. butter

2 cloves garlic

6 cups cauliflower

2 c. water

½ cup gorgonzola

½ cup milk

Salt and pepper to taste

Cheese:

2 cups ricotta

½ cup parmesan

1 cup mozzarella

Noodles:

9 lasagna noodles

Directions:

Boil lasagna noodles. Drain.

Filling:

Melt butter in a pan and add garlic. Saute about 1 min. Add mushrooms and thyme and cook until mushrooms are caramelized.  Deglaze the pan with wine. Add the kale and cook about ten minutes. Turn heat to low.

Sauce:

Melt butter in a sauce pan and add the garlic. Cook about 1 min. Add the cauliflower and water and bring to a boil. Once boiling, reduce heat and simmer until the cauliflower is tender. When done, puree the cauliflower until smooth. Return to the pot and add Gorgonzola. Add salt and pepper to taste. Add in the milk and cook until it becomes a creamy, smooth consistency.

Rolls:

Spread a greased baking dish with enough cauliflower mixture to cover the bottom in a thin layer.

Mix the ricotta cheese and the parmesan cheese.

Lay noodles out on a flat surface. Spread with the cheese mixture.

Add a layer of the mushroom and kale mixture.

Roll up the lasagna and place in the baking dish.

Repeat for all the noodles.

Cover the rolls with the remaining cauliflower sauce. Top with shredded mozzarella.

Heat in the oven for about 10 min. at 375.

Enjoy!