This Mess Is Ours
As far as we are concerned, comfort food is where it is -- and these Broccoli and Ricotta Lasagna Rolls hit all of the cozy comfy vibes in our house and then some! Chilly winter evenings just long for cheesy baked pasta dishes and a glass of wine, don't they?
-petite diced tomatoes – red onion – unsalted butter – kosher salt and pepper to taste – eggs – ricotta cheese – skim mozzarella cheese – Parmigiano-Reggiano cheese – zest of 1 lemon – broccoli – gluten free lasagna noodles
Ingredients
Preheat the oven to 350°F. Combine tomatoes, red onion halves and butter in a saucepan over medium-high heat. Bring to a boil. Reduce to a simmer and cook, stirring. Remove from heat, discard the onion and set the sauce aside.
Combine the eggs, ricotta, ½ of the shredded mozzarella, Parmigiano-Reggiano cheese, and the lemon zest. Season with salt and pepper and stir to combine.
In the bowl of a food processor fitted with the "S" blade pulse the steamed broccoli until it is broken down into small uniform pieces. Add the riced broccoli to the ricotta mixture and stir to combine.
Spread the pasta sauce in an even layer across the bottom of a pan. Spread the ricotta mixture onto the top of the lasagna noodle, then carefully roll the noodle from end to end. Place the rolled lasagna noodles into the baking dish. Repeat until the baking pan is full.
Spread the remaining sauce over the top of the lasagna rolls and sprinkle with the remaining shredded mozzarella cheese. Bake in the oven for 20 minutes until the cheese are melted and the sauce is bubbling. Serve immediately.