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Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 6

So pretty I can’t take my eyes off this dish yet so good I want to just dig straight in! Mushrooms, kale, and cheese rolled-up in lasagna noodles and bathed in a creamy gorgonzola cauliflower sauce and cheese. A spectacular rolled-up lasagna that is super impressive!


Mushroom mixture:

2 tbsp butter or oil

1 small onion, diced

8 oz mushrooms, sliced

2 cloves garlic, chopped

1 tsp thyme, chopped

1/4 c white wine or broth

1 bunch kale, chopped

Cauliflower sauce:

1 tbsp butter or olive oil

2 cloves garlic, chopped

6 c cauliflower (1 small head or 1 12 oz bag)

2 c vegetable broth or water

1/2 c gorgonzola or other blue cheese

salt and pepper to taste

1/2 c milk

Lasagne roll-ups:

9 lasagne noodles, cooked (gluten-free for gluten-free)

2 c ricotta

1/2 c Parmigiano-Reggiano (Parmesan), grated

1 c mozzarella, shredded

How to make Mushroom Lasagna Roll-Ups in Creamy Gorgonzola Cauliflower Sauce

Mushroom mixture:

Step 1: In a pan, melt the butter over medium heat. Once the butter has melted, add the onions and mushrooms. Saute for about 15 to 20 minutes until the mushrooms begin to caramelize.

Step 2: Add in the garlic and thyme. Cook for another minute until aromatic.

Step 3: Pour in the wine and deglaze the pan.

Step 4: Into the pan, add the kale and cook for about 10 minutes until tender.

Cauliflower sauce:

Step 1: In a pan, melt the butter over medium heat. Once the butter has melted, add the garlic to the pan. Saute for about a minute or until aromatic.

Step 2: Add in the cauliflower and broth. Bring to a boil, then adjust the heat and simmer for about 8 to 10 minutes until fork-tender, covered.

Step 3: Transfer to a blender and process until smooth.

Step 4: Place back to the heat, stir in the cheese, and season with salt and pepper. Pour in enough milk to reach a saucy consistency and continue to cook until the cheese has melted.

Lasagne roll-ups:

Step 1: Place the ricotta mixture on top of the lasagna noodles. Spread thinly, top with the mushrooms mixture, then a tbsp cauliflower sauce. Roll the noodles up.

Step 2: Around the bottom of a 9 x 9-inch baking dish, spread half of the cauliflower sauce. Transfer the lasagna roll-ups in and top with 1 1/2 cups of the cauliflower sauce and mozzarella.

Step 3: Place inside the preheated 350 degrees F or 180 degrees C oven. Bake for about 25 to 30 minutes or until the top is golden brown and the sides are bubbling.
Lay the lasagne noodles out, spread a thin layer of the ricotta mixed with the parmesan onto each lasagna noodle, top with the mushroom mixture and a tablespoon of the cauliflower sauce, and roll up the noodles.


Instead of blue cheese, you can use Parmigiano-Reggiano (parmesan) or romano, or asiago instead.

For this recipe, you can use swiss chard, spinach (either fresh or frozen), or other green leaf vegetables in place of kale.

To make this vegan, feel free to use vegan cheeses. Or substitute the gorgonzola and parmesan with nutritional yeast, or leave the mozzarella out.

Nutrition Facts:

Calories 401 | Fat 27g (Saturated 15g, Trans 0) | Cholesterol 83mg | Sodium 549mg | Carbs 14g (Fiber 2g, Sugars 4g) | Protein 23g