Broccoli Alfredo Lasagna Roll-ups - Easy, meatless perfect weeknight meal. Creamy and loaded with flavor.
Course: Main Course
Cuisine: American, Italian
Keyword: alfredo, broccoli, lasagna, roll ups
Author: Don't Sweat The Recipe
For the Alfredo Sauce:
2 1/4cupwhole milk
1cupfinely grated Parmesan, divided
1/4teaspoonfreshly grated nutmeg
salt and freshly ground black pepper
For the Broccoli Filling:
2cupsbroccoli, steamed and choppedsteamed and chopped
1 1/2cupsricotta cheese
1/4teaspoonfresh ground pepper
8lasagna noodles, cooked
Preheat oven to 350 degrees F. Grease a 9x13 casserole dish and set aside.
Boil lasagna noodles according to instructions on the box.
Melt butter in a large skillet over medium heat. Add garlic and saute until garlic is fragrant about 30 seconds.
Whisk the flour into the butter and garlic and cook until for about 2 minutes.
Gradually pour in milk, whisking constantly. Bring mixture to a simmer then stir in 3/4 cup parmesan. Let simmer until the sauce thickens, about 2 to 3 minutes. Add nutmeg and season to taste with salt and pepper.
Spoon a thin layer of sauce onto the bottom of the baking dish.
Combine ricotta cheese, Italian seasoning, broccoli, salt and pepper.
Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread about 2 tablespoons of alfredo sauce over each noodle, then spread 2 tablespoons of the broccoli ricotta mixture over the sauce, gently roll up the lasagna noodles.
Lay the roll-ups in the baking dish seam-side-down. Spoon remaining sauce on top of the roll-ups. Sprinkle remaining 1/4 cup parmesan over roll-ups.
Bake for 20-30 minutes, until the sauce, is bubbling and it's beginning to turn golden brown. Allow to rest about 10 minutes, and serve warm.
I steam the broccoli in the microwave for about 2 1/2 to 3 minutes.