Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

INGREDIENTS

Asparagus tips

Broiled tomatoes

Cremini caps

2 cloves

Garlic

Onion, small yellow

1 10 ounce package

Spinach, frozen dry

Tomatoes, vine-ripe

1 cup

Chicken broth, fat free

Curly edge lasagna noodles

Salt and pepper

Olive oil, Extra-virgin

8 oz

Gorgonzola

1 cup

Mozzarella

2 cups

Ricotta, part skim

1/2 cup (3 turns around the pan) heavy cream

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

Small or 1 large bundle asparagus