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.
Mushroom Kale Lasagna Rolls
Adapted from Skinny Taste
Mushroom Kale Lasagna Rolls
Servings 10 Rolls
Ingredients
- 10 (9 ounces) dried lasagna noodles
- 2 1/2 cups marinara sauce divided
- 5 cups kale stems removed and chopped
- 8 ounces mushrooms chopped
- 1 teaspoon olive oil
- 2 cloves garlic minced
- salt and pepper to taste
- 15 ounces whole or part skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg lightly beaten
- 3 ounces whole or part skim mozzarella cheese shredded
Instructions
- Bring a large pot of water to a boil. Cook lasagna noodles until al dente, just tender. Don't overcook, because they will become a little more tender in the oven. Drain and rinse with cold water. When cool enough to handle, lay the noodles flat and remove any moisture.
- Preheat oven to 350 degrees F. Cover the bottom of a 9x13 inch baking dish with 1 cup marinara sauce.
- Pulse kale in food processor until finely chopped or finely chop by hand. Remove and finely chop the mushrooms.
- In a large saucepan, drizzle olive oil over medium heat. Cook garlic until just fragrant, 30 seconds to 1 minute. Add kale and cook, stirring often, for about 5 minutes. Season with salt and pepper. Stir in the mushrooms and cook until softened, 5-6 minutes. Remove from heat to a medium bowl and let cool slightly.
- Add ricotta, Parmesan, egg, salt, and pepper to the kale and mushrooms.
- On work surface, lay out a cooked lasagna noodle. Spread out about 1/3 cup of the kale mixture across the noodle. Roll the noodle up and place seam side down on prepared baking dish. Repeat with noodles and filling.
- Cover the rolls with remaining marinara sauce and Mozzarella cheese. Cover with foil and bake in preheated oven until sauce is bubbly and cheese is melted, about 40 minutes. Remove the foil and bake an additional 5 minutes.
lk529
Pretty
Amy (@amy_donovan)
Oh heavens, these look SO good – I wish I was having these for dinner! Amy @ Fearless Homemaker
Tara
Thanks!
Suzan
Lasagnas are my favorite meal.Especially the ones with ricotta cheese! Yamee
Tara
Thanks!
Willie T. McCoy
This recipe looks fantastic! So much, in fact, that I want to attempt making a double batch and freezing for another night. In your opinion, is this doable? If so, should I freeze with or without sauce?
Tara
Hi Willie! Thanks! It should be able to freeze easily with the sauce. Assemble in a freezer and oven-safe dish as you would to just before baking, then cover and freeze for later. You will probably need to add some extra time for baking until heated through and the cheese is bubbly.
Emily
I should have commented YEARS ago. This is now a staple in our house!! Love love love it:) Thank you!!
Tara
So happy to hear this Emily! Thanks!