Double-cheese lasagna rolls

Instructions

• Melt butter in a large frying pan set over medium heat. Add garlic and onion. Stir frequently until onion starts to soften, 3 to 4 minutes. Meanwhile, slice broccoli stalks from florets. Using a vegetable peeler or sharp knife, peel stalks, then chop. Add to onion mixture with 3/4 cup (175 mL) water. Cover and boil, stirring occasionally, to partially cook, 5 minutes. Meanwhile, coarsely chop florets. Add to stalks after 5 minutes of cooking. Cover and boil, stirring occasionally, until broccoli is very tender, 5 to 7 more minutes.

• Meanwhile, bring a large saucepan of water to a boil. Place cooked broccoli mixture, including liquid, in a food processor. Pulse to chop. Then whirl in spinach, in 2 batches, until almost puréed. Scrape down side of bowl as needed. Turn into a large bowl. Stir in Asiago and nutmeg. Refrigerate until cool, 10 to 15 minutes. Add pasta to boiling water and cook until al dente, 10 to 12 minutes. Drain and rinse under cold water. Place in a large bowl, drizzle with olive oil and toss to evenly coat.

• Preheat oven to 350F (180C). Spread about 1/4 cup (50 mL) pasta sauce over bottom of a 9x13-inch (3-L) baking dish. Lay a few lasagna noodles flat on the counter. Spread about 1/4 cup (50 mL) broccoli mixture over each noodle. Roll up noodles. Place rolls, seam side down, in a single layer in dish. Repeat with remaining noodles (you may not need them all). Evenly crumble Boursin overtop, then cover with remaining sauce. Lay a piece of foil overtop. Bake in centre of preheated oven until a knife tip inserted into centre of a roll comes out warm, 40 to 45 minutes. Let stand 10 minutes before serving. If you prefer it saucy, heat extra pasta sauce and spoon overtop.