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
• 2 cups ricotta
• 1/2 cup parmigiano-reggiano (parmesan), grated
• 1 cup mozzarella, shredded

Instructions

1. FOR THE MUSHROOM MIXTURE:
2. 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.
3. Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.
4. Add the wine and deglaze the pan.
5. Add the kale and cook until tender, about 10 minutes
6. FOR THE CAULIFLOWER SAUCE:
7. Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about a minute.
8. Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
9. Puree in a blender or food processor until smooth.
10. Return to heat, mix in the cheese, season with salt and pepper to taste, add enough milk to bring sauce to a saucy consistency and cook until the cheese has melted.
11. FOR THE LASAGNE ROLL UPS:
12. 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.
13. Spread 1/2 cup of the cauliflower sauce around the bottom of a 9×9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.
14. Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 25-30 minutes.