Three-Cheese Rolled Lasagna with Roasted Parm Cauliflower Florets

{"handle":"three-cheese-rolled-lasagna-with-roasted-parm-cauliflower-florets-rachael-ray","title":"Three-Cheese Rolled Lasagna with Roasted Parm Cauliflower Florets","seoTitle":"Three-Cheese Rolled Lasagna with Roasted Parm Cauliflower Florets | Rachael Ray","seoDescription":"Rachael shares a riff on the first meal she ever made by herself for her mom, lasagna roll-ups.","image":"https://images.ctfassets.net/vmuke7sdou62/4fjNRoWtgv7KZ2EDcPO9X6/e4a5662c55c3418ff26cfd60750f5a7c/16061_20-_20RR_20-_20three-cheese_20rolled_20lasagne_20w_20roasted_20parm.jpg_itok_Mk4D_qpG","ingredients":"

• 16 pieces dry flat lasagne sheets
• Salt
• 12 ounces mild gorgonzola, trimmed of rind
• 2 cups fresh ricotta
• 1 ½ cups grated Parmigiano-Reggiano, plus some to sprinkle
• ¼ cup finely chopped parsley, plus more to sprinkle on top
• 1 egg
• 1 clove garlic, grated or pasted
• 1 medium cauliflower, cut into tiny florets and small pieces ½ inch from stem
• 2 teaspoons dried sage
• Pepper
• 3 tablespoons EVOO
• 4 tablespoons butter
• 4 tablespoons flour
• 2 ½ cups whole milk
• Freshly grated nutmeg, fine sea salt and white pepper, to taste
• ½ cup toasted pistachios, finely chopped

","preparation":"

Serves: 4

Cook pasta rectangles in well-salted boiling water about 6 minutes to soften, then drain, arrange on parchment and cover with towel.

Preheat oven to 450°F, with rack at center.

Combine trimmed gorgonzola, ricotta, ¾ cup of the Parm, parsley, egg (lightly beaten) and 1 clove grated or pasted garlic.

Season the cauliflower with dried sage, salt and pepper. Coat the cauliflower in EVOO, arrange on a parchment- or foil-lined baking sheet and top with remaining ¾ cup Parm. Roast until crispy and tender, 10 to 12 minutes, then set aside. Reduce heat to 400°F.

Melt butter in saucepot over medium heat. Add flour and cook for 1 minute, then add milk and thicken. Season sauce with salt, white pepper and nutmeg to taste.

Coat the bottom of a medium casserole dish with ¾ to 1 cup sauce.

Add 3 to 4 tablespoons of filling to each sheet of pasta and roll into a spiral-filled log.

Add filled rolls to dish, top with remaining sauce and Parm cheese and bake until browned and bubbly. Top with pistachios, cauliflower florets and parsley and serve.

","tags":"Rachael Ray Show, Pasta, Baked Pastas, Quick + Easy, Comfort Food, Vegetarian","publishDate":"2022-03-15T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/three-cheese-rolled-lasagna-with-roasted-parm-cauliflower-florets-rachael-ray"}