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.
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.