Three-Cheese Rolled Lasagna with Roasted Parm Cauliflower Florets
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Three-Cheese Rolled Lasagna with Roasted Parm Cauliflower Florets


  • 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


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. 

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