So I had so many recipes picked out from this month’s cookbook of the month that is was hard to narrow down just four (there were only four Mondays this month- in case you didn’t notice). So hard in fact, that I decided to try ‘just one more’ of the twenty I had dog eared. I was going to give y’all a bonus recipe, because you guys deserved it.
The recipe I wanted to make was Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce. It sounded so good and seemed easy; and the best part was that I could have lasagna with out turning my oven on- perfect for a 104 degree day.
So I set out and made this last recipe and became very sad. This recipe took longer to make then I thought and DID require the use of my oven (I should read directions more thoroughly). And to make things worst it was just ‘eh’. I was totally not impressed. It is not like it was terrible and uneatable- it was just nothing to write about.
Because things did not turn out as I had hoped and I did not really like the food I struggled with weather I should even post this recipe and my experience. When I started this blog I wanted to post good quality recipes. Ones that tasted great- my recommendations. But I also wanted to do cookbook reviews, restaurant reviews, product reviews; and with that comes my opinion and my experience. As much as I would love to only report positive experiences, sometimes that is not the case. I am doing a review- you as readers need to know all the details. I can not be afraid to hold back my opinion.
So I decided to go ahead and post this recipe. You might like it- but I did not. You can judge for yourself. I am just giving you my honest opinion.
Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
adapted from Classic 30-Minute Meals: The All Occasion Cookbook
16 crimini caps, cleaned with a damp towel and finely chopped in food processor (I subbed 1 20 oz can artichokes because I am not a mushroom fan)
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons extra virgin olive oil (EVOO)
1 package frozen chopped spinach (10 ounces), defrosted and squeezed dry
Salt and pepper
1/4 teaspoon nutmeg, ground or freshly grated
2 cups part-skim ricotta
8 curly edge lasagna noodles, cooked to al dente (12-14 minutes)
1 cup fat-free chicken broth
8 ounces Gorgonzola cheese, crumbled
1/2 cup heavy cream
1-1 1/2 cups mozzarella cheese, shredded
In a medium skillet over moderate heat, sauté mushrooms, chopped onions and garlic in EVOO until mushrooms give off their juices and darken and onions are tender, about 7-8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
Add dry chopped spinach to the pan and heat through for about 1 minute. Adjust seasonings with salt, pepper and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, about 1 minute longer. Remove pan from heat but leave in the warm skillet.
Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce, about 2 minutes.
Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the eight bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese.