Mushroom Kale Lasagna Rolls

A recipe for Mushroom Kale Lasagna Rolls! These lasagna roll ups are filled with a creamy mushroom kale ricotta mixture and baked in tomato sauce.

If you are looking for a vegetable-packed dinner, these Mushroom Kale Lasagna Rolls are quite the comforting option with a blend of kale, mushrooms, onions, ricotta, mozzarella, and parmesan.

The vegetables are briefly cooked until softened, then combined with the cheese, egg, and parsley to form the filling. This filling is spread across each lasagna noodle, then rolled up in a tomato-coated baking dish to form 12-14 individual pieces.

To finish, the rolled pasta is covered with even more tomato sauce and cheese before baking in a 350˚F (180˚C) oven for 25 minutes covered, and an additional 10-15 minutes uncovered until the top is melted and bubbly.

Once baked, serve the Mushroom Kale Lasagna Rolls while still warm or store leftovers in an airtight container in the refrigerator for up to three days.

A Few Mushroom Kale Lasagna Roll Tips

If there is excess moisture in the ricotta, drain for 1-2 hours in a fine mesh sieve lined with a cheesecloth or coffee filter before using.

This recipe uses 12-14 dried lasagna noodles, depending on how thick you spread the filling. You may want to cook a couple extra in case one or two rip.

Gently boil the lasagna noodles just until tender and pliable. They will soften a little further as they bake in the oven and soak in the tomato sauce.

Cook the kale just until tender and vibrant green. This shouldn’t take longer than a minute or two. Squeeze out as much excess moisture as possible before folding into the cheese.

If you don’t have kale available, it can be substituted for spinach.

Adjust the seasonings as desired. For a little heat, you can even add a large pinch or so of crushed red pepper flakes.

I used a store-bought marinara for the tomato sauce. You can also go with a favorite homemade version.

These Mushroom Kale Lasagna Rolls can be prepared up to a day ahead of time, covered, and refrigerated until ready to bake. Just add about 10 minutes to the baking time to make sure the filling is completely heated through the center.

Looking for more recipes with kale?

Try my:

• Kale and Ricotta Stuffed Shells
• Japanese Kale with Sesame Dressing
• Orecchiette with Sausage and Kale Pesto

This recipe was originally posted in August 2013 and updated in January 2026.

Mushroom Kale Lasagna Rolls Recipe

Adapted from Skinny Taste

Print Pin

Mushroom Kale Lasagna Rolls

A recipe for Mushroom Kale Lasagna Rolls! These lasagna roll ups are filled with a creamy mushroom kale ricotta mixture and baked in tomato sauce.

Course Main

Cuisine N/A

Keyword cheese, kale, lasagna, mozzarella, mushroom, noodle, pasta, ricotta

Prep Time 30 minutes minutes

Cook Time 1 hour hour

0 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 -14 Rolls

Ingredients

• 2 tablespoons (30 milliliters) olive oil
• 1 medium onion peeled and finely chopped
• 2 cloves garlic peeled and minced
• 8 ounces (227 grams) cremini mushrooms stems discarded and finely chopped
• 1 bunch kale about 10 ounces (283 grams), tough stems discarded and leaves thinly sliced
• 15 ounces (425 grams) whole or part skim ricotta cheese drained if there is excess moisture
• 8 ounces (227 grams) low-moisture mozzarella cheese freshly shredded, plus more for topping
• 2 ounces (57 grams) Parmesan cheese freshly grated, plus more for topping
• 1 large egg
• 1/4 cup (10 grams) fresh parsley finely chopped, plus more for topping
• 1 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 30 ounces (887 milliliters) tomato sauce divided
• 14 dried lasagna noodles about 12 ounces (340 grams)

Instructions

• In a large skillet, drizzle the olive oil over medium heat.
• Add the onion and cook, stirring occasionally, until beginning to soften.
• Stir in the garlic and cook until just fragrant, 30 seconds-1 minute.
• Stir in the mushrooms and continue to cook until softened and most of the moisture has evaporated.
• Add the kale and cook, stirring, just until tender and vibrant green, about 2 minutes.
• Remove the skillet from heat and set aside to cool to room temperature. Once cool enough to handle, squeeze out any excess moisture.
• In a large bowl, combine the ricotta, mozzarella, Parmesan, egg, parsley, salt, and pepper.
• Add the cooled kale mixture and fold until evenly combined.
• Preheat oven to 350˚F (180˚C).
• In a 9×13 inch (23 x 33 centimeter) baking dish, spread about 1 cup (240 milliliters) of the tomato sauce to cover the bottom.
• Bring a large pot of salted water to a boil.
• Once boiling, add the lasagna noodles and cook until barely tender, al dente, and softened enough to roll without snapping.
• Gently drain and allow to cool just enough to handle.
• When cool enough to handle, lay the noodles flat and lightly dab with a towel remove any remaining water.
• Spread a thin layer of the kale cheese mixture across the surface of a cooled lasagna noodle. Roll the noodle up, short end to short end, and place seam side down in the prepared baking dish. Repeat with the remaining noodles and filling.
• Cover the rolls with remaining tomato sauce along with a sprinkling of mozzarella and parmesan as desired.
• Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
• Remove the foil and continue baking for another 10-15 minutes, until the cheese is melted and bubbly.
• Serve the Mushroom Kale Lasagna Rolls warm from the oven with a sprinkling of additional fresh parsley, if desired.