Spinach and Mushroom Lasagna with Gorgonzola Cream Sauce - annotated!

I previously mentioned this recipe. Made it last night and realized how many changes I make, so here's the annotated version:

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
16 cremini caps, cleaned with a damp towel and finely chopped in food processor use an 8oz package of pre-sliced mushrooms from the store or equivalent amount of any fresh mushrooms, chopped however much you want
1 small yellow-skinned onion, finely chopped could be a white onion, if that's what you have
2 cloves garlic, minced as usual, this is the minimum
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry I squeeze first and then use the salad spinner. Line the salad spinner with a couple of towels (paper can go into the compost when you are done) to keep the spinach from spinning right out of the bowl. This technique also works for sauerkraut that is destined for sandwiches.
Salt and pepper
1/4 teaspoon ground nutmeg or the equivalent of freshly grated I hate nutmeg as does Jeff, so I always skip it.
2 cups part skim ricotta or cottage cheese. Regardless, it will be less wet if you let it drain in a towel-lined strainer for a while.
8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes) last night I used manicotti instead
1 cup fat free chicken broth when you make your roasted chicken and then use the carcass to make broth, freeze some in approximately 1 cup amounts for just such uses. I have no idea why she specifies fat free, there is so much other fat in this dish that any incremental fat from the chicken broth seems silly to fret about.
8 ounces Gorgonzola, crumbled This recipe can help you use up that 2# brick of blue cheese that you bought at Costco and now don't know what to do with.
1/2 cup (3 turns around the pan) heavy cream
1 to 1 1/2 cups shredded mozzarella You can skip this, the dish is cheesy and yummy enough if you don't happen to have any mozzarella.

Start the pasta water heating first of all. Preheat oven to 375oF.

Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. This step comes later in RR's notes, but start with it first so that your frozen broth has time to melt and the cheese can melt.

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. This makes for lovely presentation, but you could, of course, do it like regular lasagna. Or manicotti - if you do the manicotti option, chop your onions and mushrooms small so that it isn't tough to stuff the shells. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. I do this in a Pyrex rectangular dish and therefore bake it at the aforementioned 375 for 20 minutes or so while I clean up the kitchen and make salad rather than putting it under the broiler.

Nice to serve with red pepper flakes and freshly ground black pepper.

This sized recipe feeds Jeff, Zoey, and me for 1 dinner and then 1 lunch serving each for Jeff and me.