16 crimini caps, cleaned with a damp towel and finely chopped in food processor
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.