Gluten Free Souffled Cheese Roll Up Recipe
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 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
- 1½ 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
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.
Separate the eggs and beat the whites to stiff peaks. Whisk the yolks well.
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.
Meanwhile, whisk the ricotta with the pesto, cream, salt, pepper, and parsley.
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.
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