Lasagna Rolls
By shayelynn87
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Ingredients
- 10 (9 oz dry) lasagna noodles, cooked
- 2 1/2 cups marinara sauce
- 5 cups kale, stems removed, chopped fine
- 8 oz mushrooms, chopped fine
- 1 tsp olive oil
- 2 cloves garlic, chopped
- 15 oz part skim ricotta cheese (I like Polly-o)
- 1/2 cup grated Parmesan cheese
- 1 egg, whisked
- salt and fresh pepper
- 3 oz (10 tbsp) part-skim mozzarella cheese, shredded
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350°. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place kale in a food processor and pulse a few times until chopped.
In a large saucepan, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes. Add mushrooms to the pan, cook until soft, an additional 5-6 minutes. Adjust salt and pepper.
Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl.
Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry. Take 1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.
Makes 10 rolls. Serve with extra sauce on the side.
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