Gluten Free Souffled Cheese Roll Up Recipe
Updated Feb 15, 2021, Published Nov 09, 2018
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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 Souffled Cheese Roll Up Recipe
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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