Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce

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.

Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce


Ingredients
For the mushroom mixture:
  • 2 tablespoons butter or oil
  • 1 small onion, diced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup white wine or broth
  • 1 bunch kale, chopped

For the cauliflower sauce:
  • 1 tablespoon butter or olive oil
  • 2 cloves garlic, chopped
  • 6 cups cauliflower (1 small head or 1 12 ounce bag)
  • 2 cups vegetable broth or water
  • 1/2 cup gorgonzola or other blue cheese
  • salt and pepper to taste
  • 1/2 cup milk

For the lasagne roll ups:
  • 9 lasagne noodles, cooked (gluten free for gluten free)
  • 2 cups ricotta
  • 1/2 cup parmigiano-reggiano (parmesan), grated
  • 1 cup mozzarella, shredded

Directions
For the mushroom mixture:
  • Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms start to caramelize, about 15-20 minutes.
  • Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.
  • Add the wine and deglaze the pan.
  • Add the kale and cook until tender, about 10 minutes

For the cauliflower sauce:
  • Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
  • Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
  • Puree in a blender or food processor until smooth.