Nutty Gorgonzola Roll-Ups

I think this dinner is my favorite so far. As the roll-ups baked, the cheeses blended together and the gorgonzola became less sharp. It actually turned out to be quite smooth. I substituted whole wheat lasagna noodles instead of regular noodles and we all agreed we liked it better than we think we would have liked regular noodles. Also, I was able to spread the filling over 10 noodles as opposed to the 8 that the recipe calls for.

Nutty Gorgonzola Roll-Ups

8 dried lasagna noodles
12 ounces cream cheese, softened
2 cups shredded Italian cheese blend (8 ounces)
1 cup crumbled Gorgonzola or other blue cheese (4 ounces)
1 cup chopped walnuts, toasted
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1 26-ounce jar tomato-basil pasta sauce
Shredded fresh basil (optional)
Freshly ground black pepper (optional)
6 cups shredded fresh spinach leaves

1. Preheat oven to 375. Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.

2. Meanwhile, in a large bowl combine cream cheese, Italian cheese, Gorgonzola cheese, 3/4 cup of the walnuts, and the snipped or dried basil. Spread cheese mixture evenly over lasagna noodles. Roll up each noodle into a spiral.

3. Place lasagna rolls, seam sides down, in an ungreased 2-quart rectangular baking dish. Top with pasta sauce. Bake, covered, about 40 minutes or until heated through.

4. Sprinkle with the remaining 1/4 cup walnuts. If desired, sprinkle with shredded basil and pepper. Serve lasagna rolls on spinach, spooning sauce in dish over rolls.

Eat well, Live well, Enjoy life!