These Mushroom Kale Lasagna Rolls are great for a vegetable packed, vegetarian dinner. There is a bit of prep work, but it isn’t overly difficult. I used the food processor to finely chop the kale and mushrooms. Be careful not to overfill the noodles or they won’t roll easily. For a lighter meal, use skim versions of the ricotta and mozzarella cheeses.
Evan especially loved these. The recipe can easily be doubled to place half in the freeze for a future dinner. Refrigerate it the night before or cook from frozen (add 15-30 minutes to the cooking time). If you don’t have kale available, spinach is a great substitute.