How much do you love cheese? How about fluffy soufflé? And what about the flavors of a savory lasagna? If you love all three, you will be going back for seconds (and thirds) of this Gluten Free Souffled Cheese Roll Up recipe.

It starts with a fluffy egg and cheese soufflé (I like pasture-raised eggs from Nature’s Yoke) and then it gets layered with a ricotta cheese filling, rolled up jelly-roll-style, and topped with warm marinara sauce. The result is divine! It tastes like all the yummy insides of a lasagna, without the pasta, so the cheese is the star of the show.

Serve this with a side salad and some sautéed vegetables (zucchini and mushrooms, perhaps?) for a complete dinner that’s fairly low in carbs and high in flavor!

Gluten-Free Ricotta Roll-Up

Gluten-Free Souffled Cheese Roll Up

Course:

Main Course

Cuisine:

Italian

Servings: 6 servings

Calories: 356 kcal

Author: Carol Kicinski

  • Gluten free non-stick cooking spray
  • 5
    pastured eggs
  • 3
    tablespoons
    unsalted butter
    divided
  • 2
    tablespoons
    gluten-free flour blend
  • 1
    cup
    milk
  • 1
    cup
    grated Parmesan cheese
    divided

  • cups
    full-fat ricotta cheese
  • 3
    tablespoons
    sun-dried tomato pesto
  • 1
    tablespoon
    heavy cream
  • ½
    teaspoon
    kosher or fine sea salt
  • ½
    teaspoon
    freshly ground black pepper
  • ½
    cup
    chopped Italian parsley
  • 2
    cups
    marinara sauce
    warmed
  1. Preheat the oven to 350 degrees. Spray a 17- by 11-inch rimmed baking sheet with cooking spray. Line with parchment paper and spray the paper.

  2. Separate the eggs and beat the whites to stiff peaks. Whisk the yolks well.

  3. Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add the flour and cook, stirring, for 1 minute. Add the milk and cook, stirring, until thickened, about 2 minutes. Let cool for 5 minutes. Whisk the egg yolks into the sauce. Stir in 1/3 of the beaten egg whites, then add the mixture to the rest of the egg whites and fold them in. Gently fold in 2/3 cup of Parmesan cheese. Spread the mixture evenly into the prepared pan and bake for 15 minutes.

  4. Meanwhile, whisk the ricotta with the pesto, cream, salt, pepper, and parsley.

  5. When the souffle is done, flip out onto a clean tea towel. Spread the ricotta mixture evenly over the top, leaving a 1-inch border. Roll it, like you would a jelly roll, from the short end, using the towel to help you. Place the roll, seam-side down, on an oven-proof platter. Brush with 1 tablespoon melted butter and sprinkle with the remaining 1/3 cup Parmesan cheese. Bake for 15 minutes. Serve with the warm marinara sauce.

Nutrition Facts

Gluten Free Souffled Cheese Roll Up Recipe

Amount Per Serving

Calories 356
Calories from Fat 225

% Daily Value*

Total Fat 25g
38%

Saturated Fat 14g
70%

Cholesterol 205mg
68%

Sodium 1071mg
45%

Potassium 487mg
14%

Total Carbohydrates 12g
4%

Dietary Fiber 1g
4%

Sugars 6g

Protein 21g
42%

Vitamin A
34.3%

Vitamin C
15.3%

Calcium
40.5%

Iron
13%

* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.

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