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a unique and delicious pasta course, or serve as a First Course
your guests will love the presentation...
Lasagna Mushroom-Spinach Rollups
recipe, photograph and
presentation created by www.finedinings.com
they can be made
ahead....
Serves 42 - 12-inch lasagna
noodles with fluted edges
1 tablespoon extra
virgin olive oil
1 tablespoon butter
1 tablespoon shallots, chopped
1 garlic clove, chopped
4 ounces mushrooms of your choice, sliced
5 ounces fresh spinach leaves
salt and pepper, to taste
freshly ground nutmeg
2 tablespoons smoked Gouda cheese, finely grated
1/2 cup heavy cream
2 tablespoons Parmesan cheese, finely grated
Salt and pepper, to taste
Boil lasagna noodles 20 to 30 minutes or until soft and pliable.
Drain and place on a flat surface, spray with cooking oil to prevent
sticking. Set aside.
Sauté shallots, garlic and mushrooms in oil
and butter over medium high heat until softened. Add spinach leaves, cook and stir until
wilted. Season with salt, pepper and nutmeg. Remove from heat transfer
to a food processor or blender and puree until completely
chopped. Spread mixture on lasagna noodles leaving
one end 1-1/2-inches uncovered, sprinkle with
grated Gouda cheese. Roll up noodles starting with the covered end.
Carefully cut each roll in half horizontally making 4 servings. If not serving immediately, stick a
toothpick in each one to keep them intact, cover and refrigerate, when ready to
serve place them in a microwave oven for a few seconds
to heat; remove toothpicks.
Heat the heavy cream in a small saucepan over medium high heat, cook until it thickens and coats the
back of a spoon. Add parmesan cheese, salt and pepper. Divide and
spoon sauce among 4 plates, place a rolled up lasagna mushroom spinach rollup on top the sauce and serve. Wine
recommendation: Chardonnay
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created by Peggy
Bucholz, Fine Dining Gourmet
All Rights Reserved
established 2001
www.finedinings.com
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