Lasagna Roll-Ups With Gorgonzola Cream Sauce

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“This is from Rachael Ray. It is really quick and easy. The cream sauce is to-die for! I had roasted asparagus as the side dish.”

Ingredients Nutrition


  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.
  2. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
  3. Add dry chopped spinach to the pan and heat through for 1 minute.
  4. Adjust seasonings with salt, pepper, and a little nutmeg.
  5. Add ricotta and stir into mixture to heat cheese through, 1 minute longer.
  6. Remove pan from heat but leave in the warm skillet.
  7. Heat broth in a small pan over moderate heat.
  8. Melt Gorgonzola into broth and bring liquid to a bubble.
  9. Stir in cream and thicken sauce 2 minutes.
  10. Place cooked lasagna noodles on a large work surface or cutting board.
  11. Spread lasagna noodles with a layer of spinach-mushroom filling.
  12. Roll up pasta and arrange the 8 bundles in a shallow casserole dish.
  13. Pour warm sauce over roll-ups and top with mozzarella.
  14. Place casserole under broiler to melt cheese.
  15. Serve with steamed asparagus and broiled tomatoes.

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