I used this recipe from Rachael Ray. I had never heard of her until one day a few weeks ago I was flipping channels and caught her in the middle of this recipe. It looked so good that I wanted to make it myself. I've since learned that some foodies scorn Ms. Ray, but this article in Slate makes me think they are just being snobby. I confess, during this show, she irritated me- her grammar was pretty bad- but she also seems to understand that good food doesn't have to be fancy or expensive, and she also understands what some of us are up against. Some of us want fancy and delicious food without exhausting ourselves, and I am all in favor of shortcuts that don't compromise flavor and nutrition.
Anyway, I've been wanting to make this recipe ever since I saw it. Tonight was the night! I made a half-batch, since the reviews on the website said that this dish doesn't reheat very well. I still ended up with five rollups rather than four, though, so if you decide to make this, stuff those noodles.
I used whole-wheat pasta, and to reduce the fat in the sauce I used light cream instead of heavy. The sauce was a little thin, but next time I will either cook it on a higher flame, or thicken it up with some flour.
A lot of the reviews said that the gorgonzola sauce was "too strong", but I found it delicious. I had never had gorgonzola before tonight, and I loved the tangy salty goodness. This lasagne is fast; it is assembled while the ingredients are still hot, so it only needs to be in the oven for about two minutes (really: I originally out it in for five and I burned the cheese; Ihad to pull it out, rip off the burned cheese with tongs, and then redo the top.) In addition, I think the presentation is more appealing than the traditional layered lasagne.
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indigo93 hates mushrooms with a great and driving passion, and he loved this lasagne. He ate it up with a big smile. We have two rolls left so I do hope it is good in the morning. 
