Description
Creamy ricotta roll stuffed with earthy broccoli and mushrooms delivers Italian comfort on a plate. Delicate layers of flavor and texture promise a delightful culinary experience you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 8 lasagna sheets
- 1 cup ricotta cheese
- 2 cups broccoli florets
- 1 cup sliced mushrooms
Filling Ingredients:
- 1 egg
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic
- 1/4 cup fresh basil leaves
- 1/2 cup grated parmesan cheese
Sauce and Topping:
- 1 cup marinara sauce
- 1/2 cup mozzarella cheese
- 2 tablespoons fresh parsley
Instructions
- Prepare broccoli by steaming florets for 3-4 minutes until vibrant green and tender, then finely chop into small, uniform pieces.
- Heat olive oil in a skillet and sauté mushroom slices over medium-high heat, cooking until golden brown and liquid completely evaporates, approximately 5-6 minutes.
- Create a rich, creamy filling by whisking ricotta, parmesan, minced basil, crushed garlic, beaten egg, seasoning with salt and freshly ground black pepper until smooth and well-incorporated.
- Gently fold the chopped broccoli and caramelized mushrooms into the ricotta mixture, ensuring ingredients are evenly distributed throughout.
- Cook lasagna sheets in salted boiling water until perfectly al dente, then carefully drain and lay flat on a clean, dry kitchen towel to prevent sticking.
- Lightly coat the bottom of a baking dish with marinara sauce to create a protective base layer.
- Spread a generous portion of the vegetable-ricotta mixture along each lasagna sheet, rolling tightly from one end to form compact, uniform rolls.
- Position the rolls seam-side down in the prepared baking dish, then generously cover with remaining marinara sauce.
- Liberally sprinkle mozzarella cheese over the top and garnish with freshly chopped parsley for added color and flavor.
- Bake in a preheated oven at 375°F for 25-30 minutes, watching until cheese melts completely and edges become crispy and golden.
- Allow the rolls to rest for 5 minutes before serving, which helps the filling set and intensifies the overall flavor profile.
Notes
- Optimize steaming by cutting broccoli into uniform florets for even cooking and maximum nutrient retention.
- Use a high-quality, dry sauté technique for mushrooms to concentrate their rich, earthy flavor and prevent excess moisture.
- Select full-fat ricotta for a creamier, more luxurious filling that enhances overall texture and taste.
- For gluten-free adaptation, replace lasagna sheets with zucchini ribbons or large roasted eggplant slices to maintain structural integrity.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 70 mg