A delightful twist on classic lasagna, these rolls are filled with a savory spinach and mushroom mixture and topped with a luscious blue cheese cream sauce.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is hot enough before adding the oil to prevent sticking.
Add the chopped mushrooms, onion, and garlic to the skillet and sauté until the vegetables are tender and the mushrooms release their juices.
Stir occasionally to ensure even cooking and prevent burning.
Mix in the spinach and ricotta cheese, seasoning with salt and pepper to taste.
Thaw and drain the spinach thoroughly to avoid excess moisture in the filling.
In a saucepan, heat the chicken broth over medium heat.
Use a whisk to stir the broth for even heating.
Add the blue cheese to the broth and stir until melted.
Crumble the blue cheese finely for quicker melting.
Stir in the heavy cream and cook until the sauce thickens slightly.
Keep stirring to prevent the sauce from sticking to the pan.
Lay the cooked lasagna noodles flat on a clean surface.
Ensure the noodles are not overlapping to avoid sticking.
Place a portion of the filling on one end of each noodle and roll it up tightly.
Do not overfill the noodles to prevent them from breaking.
Arrange the rolled noodles seam-side down in a casserole dish.
Lightly grease the casserole dish to prevent sticking.
Pour the warm sauce over the rolls and sprinkle with mozzarella cheese.
Spread the sauce evenly to cover all the rolls.
Broil in the oven until the cheese is melted and golden brown.
Keep an eye on the dish while broiling to avoid burning.
Serve the lasagna rolls warm and enjoy.
Garnish with fresh parsley for added color and flavor.
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