Broccoli Rabe and Cauliflower Lasagna Roll Ups
Recipe by Flourishing Foodie
Heather is the author of Flourishing Foodie, a mostly vegetarian food blog. The blog was nominated for Saveur awards in 2014 and 2015 and names as “Site We Love” in 2013. She is a registered dietitian who practices what she preaches, cooking fresh ingredients in their most natural form. Her work has been featured on Williams Sonoma, Glamour , and a number of other media outlets.
Ingredients
- 12 wavy lasagna noodles
- 2 tbsp of olive oil
- 1/2 small onion, diced
- 3 cups of chopped cauliflower
- 2 cups of chopped broccoli rabe
- 15 oz (2 cups) of cottage cheese
- 1 large egg
- 1 tsp of salt
- ½ tsp of pepper
- 2 cups of mozzarella, grated
- 1 cup of Parmesan cheese, grated
- 1 – 24 oz jar of marinara sauce
- ¼ cup of fresh basil, chopped
Directions
1. Preheat the oven to 375ºF.
2. Bring a large pot of salted water to boil. Add the lasagna noodles and cook until al dente.
3. In a large frying pan, heat the olive oil on medium heat. Add the onions and fry until translucent. Add the chopped cauliflower and fry until lightly browned. Add the broccoli rabe and fry until tender. Set to the side.
4. In a large bowl combine the cottage cheese, egg, salt, and pepper. Add 1 ½ cups of mozzarella and the Parmesan cheese to the cottage cheese mixture and combine.
5. Spread ¼ cup of tomato sauce on the bottom of a 9 x 13-inch lasagna pan.
6. On a baking sheet, arrange 6 lasagna noodles. Spread 2 tbsp of the cottage cheese mixture down the center of each lasagna noodle, followed by ¼ cup of the cauliflower and broccoli rabe, followed by a tbsp of tomato sauce. Roll up each lasagna noodles and place them into the lasagna pan, seam side down. Fill and roll the remaining 6 lasagna noodles and place them into the lasagna dish.
7. Cover the lasagna roll ups with the remaining tomato sauce and sprinkle with the remaining ½ cup of mozzarella cheese.
8. Place the lasagna dish into the oven and bake for 35 minutes.
9. Remove from the oven and garnish with chopped basil.
10. Serve warm.
11. Can be kept in the fridge for 2 – 3 days.
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