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Creamy Gorgonzola and Walnut Lasagna Rolls – vegetarian recipe
Stav Kogan

Creamy Gorgonzola and Walnut Lasagna Rolls

An elegant vegetarian comfort food featuring tender lasagna noodles rolled with a creamy blend of Gorgonzola, Italian cheeses, and toasted walnuts, all baked in a savory tomato-basil sauce.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 serving
Calories: 513
Ingredients Method Nutrition

Ingredients
  

  • 8 dried lasagna noodles
  • 12 ounces (340 g / 12 oz) cream cheese, softened
  • 2 cups (8 ounces) / 226 g (8 oz) shredded Italian cheese blend
  • 1 cup (4 ounces) / 113 g (4 oz) crumbled Gorgonzola or other blue cheese
  • 1 cup (115 g / 4.1 oz) chopped walnuts, toasted
  • 2 tablespoons (30 ml / 1 fl oz) snipped fresh basil or 2 teaspoons dried basil, crushed
  • 1 26-ounce / 737 g (26 oz) jar tomato-basil pasta sauce
  • 6 cups (180 g / 6.3 oz) fresh spinach leaves
  • Shredded fresh basil, for garnish (optional)
  • Freshly ground black pepper, for garnish (optional)
  • For perfectly rollable noodles, cook them just until al dente. Overcooked noodles can tear easily during assembly. Rinsing them in cold water immediately after draining stops the cooking and makes them easier to handle.
  • Not a fan of blue cheese? Swap the Gorgonzola for an equal amount of crumbled feta for a briny kick, or soft goat cheese for a creamy tang.
  • This dish is perfect for making ahead. Assemble the rolls in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to eat, just add about 10-15 minutes to the baking time.

Method
 

  1. Preheat your oven to 375°F / 190°C.
  2. Cook the lasagna noodles according to package directions until al dente.
  3. Drain them well, rinse with cold water to stop the cooking process, and drain again. Carefully lay the cooked noodles in a single layer on a sheet of foil to prevent them from sticking together.
  4. While the noodles cook, prepare the filling.
  5. In a large bowl, combine the softened cream cheese, shredded Italian cheese blend, crumbled Gorgonzola, 3/4 cup (960 ml) of the toasted walnuts, and the fresh or dried basil.
  6. Mix until everything is well combined into a rich, creamy filling.
  7. It's time to assemble!
  8. Spread the cheese mixture evenly over each of the cooked lasagna noodles. Starting from a short end, carefully roll up each noodle into a neat spiral.
  9. Place the lasagna rolls seam-side down in an ungreased 2-quart rectangular baking dish.
  10. Pour the tomato-basil pasta sauce evenly over the top of the rolls.
  11. Cover the dish with foil and bake for about 40 minutes, or until the sauce is bubbly and the rolls are heated through.
  12. Remove from the oven and sprinkle the rolls with the remaining 1/4 cup (960 ml) of toasted walnuts. If desired, garnish with a sprinkle of shredded fresh basil and a crack of freshly ground black pepper. To serve, place a bed of fresh spinach on each plate, top with the lasagna rolls, and spoon some of the extra sauce from the dish over the top.
  13. Don't skip toasting the walnuts! It deeply enhances their nutty flavor and adds a superior crunch. Simply spread them on a baking sheet and bake at 350°F / 175°C for 5-7 minutes, or toast in a dry skillet over medium heat until fragrant.

Nutrition

Calories: 513kcalCarbohydrates: 28gProtein: 21gFat: 37g

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