Mushroom Lasagna Roll Ups in Creamy bleu Cauliflower Sauce

Mushrooms, kale and cheese all rolled up in lasagna noodles, smothered during a creamy bleu cauliflower sauce and cheese and baked till all melty, golden brown and sensible.

I are seeing cute lasagna roll-ups round the web for a minute currently and I actually have been desirous to attempt creating some. The lasagna roll-ups square measure primarily simply lasagna wherever rather than layering everything you place the filling on prime of the noodles and so roll the noodles up, prime them with the sauce and cheese and bake them. I knew specifically what I needed to try to to for my lasagna roll-ups, a mushroom and kale lasagna with creamy bechamel.

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ingredients

For the mushroom mixture:

2 tablespoons butter or oil

1 tiny onion, diced

8 ounces mushrooms, sliced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

1/4 cup vino or broth

1 bunch kale, chopped

For the cauliflower sauce:

1 tablespoon butter or vegetable oil

2 cloves garlic, chopped

6 cups cauliflower (1 tiny head or one twelve ounce bag)

2 cups vegetable broth or water

1/2 cup bleu or different cheese

salt and pepper to style

1/2 cup milk

For the lasagne roll ups:

9 lasagne noodles, fried (gluten free for protein free)

2 cups cheese

1/2 cup parmigiano-reggiano (parmesan), grated

1 cup cheese, shredded

directions

1. For the mushroom mixture:
2. Melt the butter during a pan over medium heat, add the onions and mushrooms and cook till the mushrooms begin to caramelize, concerning 15-20 minutes.
3. Add the garlic and thyme to the mushrooms and cook till sweet-smelling, a couple of minute.
4. Add the wine and deglaze the pan.
5. Add the kale and cook till tender, concerning ten minutes
6. For the cauliflower sauce:
7. Melt the butter during a pan over medium heat, add the garlic and saute till sweet-smelling, a couple of minute.
8. Add the cauliflower and broth, bring round a boil, cut back the warmth and simmer, covered, till fork tender, concerning 8-10 minutes.
9. Puree during a liquidizer or kitchen appliance till swish.
10. Return to heat, combine within the cheese, season with salt and pepper to style, add enough milk to bring sauce to a saucy consistency and cook till the cheese has thawed.
11. For the lasagne roll ups:
12. Lay the lasagne noodles out, unfold a skinny layer of the cheese mixed with the Parmesan onto every lasagna noodle, prime with the mushroom mixture and a tablespoon of the cauliflower sauce and roll up the noodles.
13. Spread 1/2 cup of the cauliflower sauce round the bottom of a 9×9 in. baking dish, place the lasagne roll-ups in, prime with one 1/2 cups of the cauliflower sauce and therefore the cheese.
14. Bake during a preheated 350F/180C kitchen appliance till golden brown on prime and effervescent on the edges, concerning 25-30 minutes.

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