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.

I have been seeing cute lasagna roll-ups around the internet for a while now and I have been wanting to try making some. The lasagna roll-ups are basically just lasagna where instead of layering everything you place the filling on top of the noodles and then roll the noodles up, top them with the sauce and cheese and bake them. I knew exactly what I wanted to do for my lasagna roll-ups, a mushroom and kale lasagna with creamy white sauce.

For the filling I went with some easy sauteed mushrooms and kale along with some parmesan mixed into ricotta cheese and some of the creamy white sauce. I wanted to try something new for the white sauce, I wanted to try a cauliflower based sauce rather than a more traditional, calorie filled, bechamel sauce made with flour, butter and milk or cream. 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!)

I knew that this lasagna was going to be amazing just thinking about all of the ingredients and it easily lived up to my expectations and then some! The mushroom and kale lasagna in creamy gorgonzola cauliflower sauce was amazing! I have to say that the cauliflower sauce was no less than spectacular and it went so well on the lasagna! I will definitely be using this cauliflower sauce again! Luckily this recipe makes a lot so I will be able to enjoy the leftovers for lunch this week.







