Ahhhh......Morels

I recently got my hands on some of these beauties, and made the following recipe with them.

A total thumbs up!

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
Recipe courtesy Rachael Ray

16 cremini caps, (I used my morels) cleaned with a damp towel and finely chopped in food processor

1 small yellow-skinned onion, finely chopped

2 cloves garlic, minced

2 tablespoons extra-virgin olive oil

1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry

Salt and pepper

1/4 teaspoon ground nutmeg or the equivalent of freshly grated

2 cups part skim ricotta

8 curly edge lasagna noodles, cooked to al dente

1 cup fat free chicken broth

8 ounces Gorgonzola, crumbled

1/2 cup heavy cream

1 to 1 1/2 cups shredded mozzarella

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes.
Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
Add dry chopped spinach to the pan and heat through for 1 minute.
Adjust seasonings with salt, pepper, and a little nutmeg.

Add ricotta and stir into mixture to heat cheese through, 1 minute longer.

Remove pan from heat but leave in the warm skillet.

Heat broth in a small pan over moderate heat.

Melt Gorgonzola into broth and bring liquid to a bubble.

Stir in cream and thicken sauce 2 minutes.

Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling.

Roll up pasta and arrange the 8 bundles in a shallow casserole dish.

Pour warm sauce over roll-ups and top with mozzarella.

Place casserole under broiler to melt cheese.

*In my case I made this up ahead of time, and warmed it in the oven with loosely wrapped tin foil over the top.

Picture above is from Food TV