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Vegetarian Mushroom Kale Lasagna Rolls

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Mushroom Kale Lasagna Rolls are one of the tastiest ways to enjoy kale! They are quick, easy and perfectly portioned.

Mushroom Kale Lasagna Rolls
Mushroom Kale Lasagna Rolls

These rolls are a deliciously cheesy meatless meal that is sure to be a hit in your house. The individual rolls help keep portion sizes in check. One roll served with a salad makes the perfect meal. They’re great to freeze too. A few lasagna roll variations I love are these Spinach Lasagna RollsThree Cheese Zucchini Stuffed Lasagna Rolls, and Butternut Squash and Spinach Lasagna Rolls. See more vegetarian recipes like this.

Mushroom Kale Lasagna Rolls in a baking pan.

Kale is among the healthiest vegetables on the planet, not only is it nutrient-rich and delicious, but it can actually reduce the risk of certain types of cancer. In addition, kale is a vegetable that thrives in cold weather. So, during the long, cold, wintry months while your favorite vegetables are out of season, this green, leafy vegetable is perfect to use in these lasagna rolls. If you want an easy side dish idea for kale, try this braised kale recipe.

How to Freeze Lasagna Rolls:

These mushroom lasagna rolls are perfect for freezing and then pulling out on a night when you don’t have time to cook. You can freeze these two different ways:

  1. Individually Frozen Lasagna Roll Ups

After rolling up the noodles, put them on a baking tray to flash freeze. Once frozen, put in a zip-locked bag. To bake, put however many rolls you’d like into a baking dish with sauce on the bottom. Spoon more sauce over the noodles and top each with one tablespoon of mozzarella. Cover with foil and bake at 350 degrees for one hour.

  1. Lasagna Roll Ups Frozen in a Casserole Dish

Freeze all the rolls in a baking dish covered with foil. To serve, thaw in the refrigerator for 36-48 hours and then follow the baking directions as written. You can also bake these from frozen but will need to increase the baking time to one hour.

Lasagna Roll Up Variations and Tips:

  • Sub spinach for the kale.
  • You can chop up the mushrooms with the kale in the food processor if you prefer.
  • I recommend covering the dish with foil while baking so that the lasagna rolls don’t get crispy. To prevent the foil from sticking, tent the foil over the baking dish so that it’s not touching the noodles. You can also spray the foil with baking spray or lay parchment paper over the rolls and then cover with foil.

Mushroom Kale Lasagna RollsMushroom Kale Lasagna Rolls with a fork.

More Lasagna Recipes You’ll Love:

Mushroom Kale Lasagna Rolls

5 from 23 votes
Mushroom Kale Lasagna Rolls are one of the tastiest ways to enjoy kale! They are quick, easy and perfectly portioned.
Course: Dinner
Cuisine: American, Italian
Mushroom Kale Lasagna Rolls
Prep: 30 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes
Yield: 10 servings
Serving Size: 1 roll


  • 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


  • Preheat oven to 350F.
  • 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 skillet, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes.
    kale in a skillet with mushrooms
  • Add mushrooms to the pan, cook until soft, an additional 5-6 minutes. Adjust salt and pepper, to taste.
  • 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.
    Mushroom Kale Lasagna Rolls in a baking pan.
  • 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.
    Rolling Mushroom Kale Lasagna Rolls
  • 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.

Last Step:

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Serving: 1 roll, Calories: 258 kcal, Carbohydrates: 30.5 g, Protein: 11.5 g, Fat: 8.4 g, Saturated Fat: 6.5 g, Cholesterol: 41 mg, Sodium: 208 mg, Fiber: 3 g, Sugar: 2 g


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149 comments on “Vegetarian Mushroom Kale Lasagna Rolls”

  1. Made this and it was delicious. I decided to make a frozen batch for a friend that just had a baby, she loved them too. Unfortunately, the baby has developed a lactose allergy. My friend is now having to give up all dairy. Any recommendations for substitutes for the cheeses?

    1. I made it vegan by using all vegan cheeses and a flax egg and it came out delicious! I made my own vegan ricotta but recommend kite hill store brand, as well as miyokos mozz, and violife parmesan.

  2. I’ve made these as rolls before and love them, but last night I had an over abundance of jumbo shells in my cupboard. So I made up the filling, stuffed it into the shells, doused them all in marinara sauce and mozzarella and they were absolutely amazing! Highly recommend! 

  3. WHat week plan and day do the Vegetarian Mushroom Kale Lasagna rolls appear?  Is there a way that I can find this out for recipes I like?
    Thank you~~

  4. Should the kale be measured before chopping? That is what I did, but when cooked down it didn’t seem to be as much as the recipe photos show. The final product was delicious, but just wanted clarification. 
    Thanks so much!

  5. Avatar photo
    Shelli Golden

    This is AMAZING. A wee bit labor intensive but totally worth it. It really tasted sensational and a beautiful presentation. I can really see making this for company too.

  6. Would just like to say, I’ve made this twice and served with side salad. Sufficient and delicious, fit for “MY KING” who also enjoys it as well. Shared this with a group and hope they enjoy it as well. Recipe freezes well too!

  7. Avatar photo
    Rebecca Sanchez

    Can I just tell all of you how happy I am??!!!  I just made this vegetarian Skinnytaste Lasagna roll, had bread and a glass of Merlot!!  I didn’t miss the meat at all! Who would think low-fat food could be so satisfying!  Gina, thank you sooo much for such amazing recipes!!  I’m seriously on cloud-9!!

  8. Made these last week as part of the meal plan, they were a hit! Even my kiddos liked them. Definitely good for a quick lunch with extra marinara the next day – I only heated two so it was a minute in the micro.

  9. Made these last night and they are delicious.  How do you recommend reheating this dish the second night please?  Thank you!

    1. We microwave the rolls ups 6 minutes on 3 to warm through. Each microwave is different so you will have to adjust accordingly.

  10. I made these Mushroom Kale (spinach!) Lasagna rollups tonight. I froze half for my expectant daughter’s freezer, and baked the rest for my husband and I. True to every SkinnyTaste recipe I’ve made, these were delicious. I followed the recipe using spinach, and they were tasty, creamy and cheesy. I brought two rollups to my elderly neighbor because I knew she would enjoy them too. SkinnyTaste is my go to space for finding a new recipe! Thank you Gina for helping me make healthy and delicious meals. (I just hosted a virtual wedding shower for my son, and on the e-invitations, in the area where you link the registry for the wedding, I inadvertently linked your oh so tasty Turkey Zucchini burgers 🙂

  11. Oh, my. What a great way to use the kale from my last CSA box–this was really delicious. It was perfect with a green salad and garlic bread.

  12. Regarding the foil sticking to the cheese issue; If you place a piece of parchment paper over the roll ups, or shells, or lasagna and then cover with foil, all the problem goes away. I have made these wonderful recipes many times and love everything about them. Thank you.

  13. These are so good! I’ve been struggling with cooking for one, but these are great to make ahead, freeze, and the bake one or two at a time! Thank you!

  14. I wanna ty to make this tonight but with spinach since I’m not a huge fan of kale! looks so god 

  15. I made these the other day and they are delicious. I'm making more today and doubling the recipe so I can freeze the lasagna rolls with the filling. Then I can pull as many as I need for dinner. Quick satisfying meal for this time of year.

  16. Avatar photo
    indelicate debutante

    MY FATHER ATE KALE (breaking news around here). I am by no stretch of the imagination a good cook. Made this for my folks last night and it was great. Plan to use this as a 'take a meal' staple to friends going through difficult times.

    In regards to the foil – I sealed mine around the edges of the dish, but tented it to keep it off the cheese, worked fabulously. I removed the foil with about 7 mins to go to try to brown some of the cheese, will remove earlier next time (10-12 mins?), but also used more cheese on top than called for, because, c'mon… CHEESE. Also, plenty left over for lunches throughout the week. 1 serving with a side salad was plenty for a meal.

    Will try this with spinach as a filler, or substitute zucchini slices in lieu of the lasagna noodles. But this was great AS IS. Thank you for such a great recipe!

  17. If you put foil over the dish while baking, doesn't the cheese that you put on top stick to the foil?

  18. These sound so Awesome can't wait to try them but I'll modify them a bit by another Great idea I saw using a cupcake pan and wanton wrappers, how cool does that sound! Just the thing I needed for our church social! I'll comment back on what everyone thought!

  19. Avatar photo
    Joy Kazlauskas

    I decided to make this last night and they turned out delicious. The only thing I will say if you are planning to try is do the prep work early or the night before. Finely chopping 5 cups of Kale takes time. Its was very yummy but it took some time to prepare and cook. Next time I will do this on the weekend instead of attempting on a weeknight after work!

  20. made these tonight and were very good! quite impressed. i also threw my mushrooms in food processor, i got 15 rolls out of this recipe. i will definitely make this again

  21. I made these yesterday and they were SO good!! Filling, and bigger than expected size-wise. I would recommend throwing your mushrooms in the food processor for a few pulses instead of chopping. Chopping took forever. I also spread a thin layer of sauce on top of the filling before rolling them up.

  22. I analyzed the recipe using calorie count and they put each serving at 298.5 instead of 258.5. Any insight on the 40 cal difference?

  23. Avatar photo
    Jennifer Moeller

    One of the best vegetarian meals I've ever had! The flavor is amazing! I used giant pasta shells and they worked great.

  24. I made these for the first time the other day and WOW! Absolutely amazing. Family members who "don't like Kale or Mushrooms" were devouring the rolls. I plan on making a double batch this week so I can freeze some. Did anyone ever figure out the best way to freeze? I am thinking of fully cooking them and flash freezing then putting in individual zip-lock bags? Any suggestions? 🙂

  25. I made this and served to my in-laws tonight and it was a huge hit! My mother-in-law is an amazing cook so a huge compliment coming from her! It definely isn't a quick meal to prepare. I made it while my daughter was napping and had it ready to pop in the oven when everyone came over. Served with a big garden salad and garlic bread.

  26. I made this, this week. Only tip that might be obvious is to let the kale mushroom mixture cool before combining them. Ooops on my part. I opted to add a small amount of italian turkey sausage (mostly for my menfolk). Needless to say my family of five (including me ) LOVED it. It was totally worth all the effort. My 12 year old son asked me to make it again tonight while eating leftovers!

    Deltona, FL

  27. I made this and it is SOOOOOOO good. … I didn't even know what Kale was before preparing this meal and now I love it and, most importantly, my husband loved it too!!!!

    You are amazing!!!

    Thank you so much for all you do!!!!!

    (Chicago, IL)

  28. I made this last night for our Valentine's Day dinner. I hate ricotta (or so I thought) and my kids hate mushrooms (or so they thought). I'd never cooked with kale so I was a little nervous about it as well. However, the final product was spectacular! Our store was out of the part skim ricotta so unfortunately I had to use the full fat polly-o (which I wasn't concerned with since I didn't think I would eat much due to the ricotta). I increased the garlic and added some crushed red pepper to both the marinara (your quick marinara) and I also added some to the kale/mushroom mixture while it was sautéing. I used baby bells as well. This was truly out of this world and even my 6 and 8 year old mushroom haters had 2 helpings! My husband was in heaven since he loves all the ingredients. What a special dinner this was! Served it with a side salad. Great job Gina!

  29. totally used this recipe as a guidepost – had chard in addition to kale so put them both in. Had no lasagne noodles so just used some whole wheat penne and made a "lasagne casserole". Didn't have marinara sauce exactly but had some kind of other tomato-y sauce that tasted great. The dish turned out EXCELLENT and so nutritious too with all of the greens and shrooms in there. Thank you! I'll be making this again.

  30. Delicious! My whole family enjoyed these and even my one picky eater finished every last bite – and didn't even realize he had eaten kale!

  31. Avatar photo
    Kimberly Lawrence

    This was wonderful. I made this dinner for a friend and we both seriously considered second helpings. Lucky me we both passed and now I have leftovers! Truly a great flavor and wonderful for Meatless Mondays.

  32. These were delicious! I only had about 6 or 7 ounces of ricotta in the fridge (and didn't want to go out to buy more), so I used much less ricotta than called for, and it tasted great. So much more flavor than I expected. And since I used less ricotta, it was even less caloric but still yummy.

    1. Yes you can. You can put them in the oven to re-heat at 350 but just keep an eye on them so they don't burn 🙂

  33. I forgot to pick up mushrooms from the store and all we had were dried shitake mushrooms. They actually still turned out great with the Kale. Thank you for the recipe!

  34. Was inspired to make these tonight after my cousin made the spinach ones for Christmas, these were just as yummy and the hubby loved them!

  35. We made these and picky my 15 month old devoured them! Used portobello mushrooms. Delicious! Bravo on another great recipe.

  36. can i make these with just plain old hamburger meat, sauce and cheese, have to fix food for b-ball team n thought this would be cool

  37. Thank you so much for posting this recipe! We got some kale in this week's CSA box and I wanted to serve in away that would not overwhelm my kale-fearing family. It was quite tasty and a big hit!

  38. Avatar photo
    Zamboni's Mama

    Gina, if I make my own homemade lasagna noodles (I just got a hand crank pasta maker!), would I still boil my noodles or just put the fixins in on the raw pasta and cook it that way?

    Thanks so much for this and all your wonderful recipes.


  39. Avatar photo
    Maureen Witmer

    These look so good! They would also be great option to take to someone you are bringing a meal to…looks easy to transport, nutritious and delicious. Thanks for sharing, Gina!

  40. Gina, thanks so much for this and all of your recipes–my boyfriend and I totally salivated over your chicken enchiladas and these roll-ups had my vegetarian best friend drooling when she came to visit this weekend!

    Question for you (or anyone else): I want to make these for a friendsgiving I'm having next weekend, preferably ahead of time. a.) Think it will work to freeze them, and b.) think it would work to freeze them before baking? Do the whole recipe until baking time and then leave them in the freezer for 5 or so days?

    Thanks for any insight anyone has on freezing lasagna!

  41. I pre-made these this morning for my guy to pop in the oven when he gets home. I can't wait to try them. I had a teeny taste of the filling and was stoked. I love how perfectly the mixture divided up. I accidentally bought no-boil noodles so I soaked them in boiling water for 5 minutes to soften them for rolling. They weren't as long as the noodles pictured so the rolls don't look as big and pretty, but otherwise this was a fun meal to make. Thanks again.

  42. I made these tonight for dinner and let me tell you they were fab! I used fat free cottage cheese (not a fan of ricotta) and added some mozzarella cheese to filling mixture. And I used frozen chopped spinach because I didn't have any kale. Finally, I omitted the garlic because it bothers my stomach. My husband and I loved them – he demanded I add this into our weekly dinner rotation! Oh, and I ate 2 because they were just too yummy!

  43. Avatar photo

    Gina! I made these for dinner last night and boy where they AHMAZING!! Lol, thank you for helping me stay fit and fabulous while satisfying my tummy with your DELICIOUS healthy recipes! LOVE! 😀

  44. Avatar photo

    I made these yesterday. Since I was a bit distracted, I pulsed the kale with the mushrooms and sauteed them together. Subbed garlic powder (I know, shame). It's been decades since I've used regular lasagna noodles (having abandoned them for no-bake a long time ago), I neglected to be ready to use them when they were done. I'd set some aside on a plate and sprayed with a bit of oil, and the others I left in the pot – bad idea. Even so, the ones I managed to make correctly turned out delicious! Looking forward to leftovers.

  45. Gina, these were awesome. Even my husband (who is not a veggie fan) really liked them. When I was chopping the kale, he was very suspicious, but he ate every bite! The 1/3 cup filling per roll up is perfect and they looked just like your photo. Thanks a bunch.

  46. OMG…these were fabulous! Made them exactly as per the recipe…my husband and I loved them…they are definitely a keeper!

  47. Avatar photo
    Beloved Girl

    I made this tonight and my kids seemed to love it 🙂 I didn't have Kale though, so I made it with spinach. It was fabulous and it looked awesome 🙂

  48. Avatar photo
    The Tiny Tiara

    Hi Gina! I have a novice question for you. I would love to make this, but only have frozen kale on hand. I'm not the most inventive chef in the world which is why I come to you 😉 Would frozen kale be ok?

  49. I love this idea! I don't eat pasta, so I decided to make these into chicken rollatini using your spinach and parmesan rollatini recipe as a guide. DELICIOUS! I know it defeated the meatless nature of the recipe, but it was so tasty!

  50. I am on the Connecticut shoreline. We were very lucky to have our power back on Tuesday. Others were not as fortunate.

    Can't wait to try this recipe.

  51. Yummy!!!!!! I have been doing some research on Kale and it is one amazing vegtable!!! Thanks for this recipe. I must try it 🙂

  52. Hi Gina,

    Your recipes are amazing!! I've made three of them this week, including this one and I'm so impressed! My kids (the pickiest eaters on the planet) ate your slow cooker pulled pork and loved it (I never hear those words in my house!)!!

    My biggest problem is selecting which recipe to try next! Your directions are fantastic and I love that you indicate which recipes can be frozen (I love to double recipes for freezing a few meals for later).

    You have replaced a shelf fulll of cookbooks!! Many, many thanks!

  53. Avatar photo

    Thanks for the kale recipes. I am growing kale, and need ideas for when it gets ready to harvest.

  54. Hope you get your power back soon. We just got ours back and are very grateful. The rest of our town is not so lucky! NJ is a mess but coming back slowly. Thanks for the recipe. It looks delicious!

  55. I made this for dinner tonight and it was awesome. They are very filling, so one serving was perfect for me! I love your site; it is really helping me to keep my calories down while enjoy delicious meals. Thanks so much!

  56. I made these last night and they were absolutely delish and easy. My only substitution was to blend some tofu in my blender and did half ricotta/half blended tofu as to add a little bit more protein.

  57. I get one of those farmers baskets every week with different fruit and veg from a local farmer based on what the farm produces. I always get A LOT of kale, it's nice to have another delicious recipe to use it in.

  58. This was delicious! You've turned a girl who could barely cook into someone no longer intimidated by it, constantly making new things, excited to try your recipes — your blog gives anyone the ability to cook with ease and with health in mind. What you do is much appreciated.

  59. I made these today for dinner they were a hit. Everyone loved them. Thanks for your recipes they are all amazing and have made several.

  60. This sounds and looks yummy. I have vegetarians coming for Thanksgiving…I think I will make a pan of this to go with our ham dinner. Thanks for the recipe.

  61. Gina – when you list ingrediants such as chicken, do you list the raw weight? Helps to know when we are shopping for the ingrediants.


  62. Prayers for your family and neighbors. Wish there was more we Midwesterners can do to help all of you East Coasters in need. I've been without power during ice storms, so I can relate to how unnerving it is.

    Can't wait to try this recipe. Kale is my husband's new favorite vegetable. He keeps telling all his (red-neck) friends that they have to try kale!

  63. Christina – a lot of times with baked pasta dishes I will cover the top loosely with foil for like 25 mins and then take it off for the remaining time. Might help?

    Gina – I am so glad that you are okay. It is so scary how devasting this hurricane was. Hope you get your power back soon!

  64. I made these last night. They were delicious and my husband and 18-month old loved them as well! I was wondering though: how do you prevent the exposed top lasagna edges from getting crispy in the oven? I left them in there for 35 minutes but they still crisped. Perhaps brush a little olive oil on top before placing marinara and cheese?

  65. Gina, praying for everyone affected by 'Sandy' and thankful to hear that your family is alright. I'm so glad you posted to let us know you're ok, a little bit of 'normalcy' helps in times of disaster! Blessings to you all.

  66. I made these last night and they were pretty good! I added extra garlic, a few shakes of Italian spices, and I used tomato basil marinara instead of plain sauce. I also added a tablespoon of sauce inside of each roll before rolling it up.

  67. i am so glad you are doing fine and prayers to everyone who were affected by Sandy. I am always fascinated by your creativity and how you can make everything look so taste & healthy!

  68. Avatar photo
    Angie unduplicated

    Thankful that you all are safe. Be cautious of looters and burglars: they were regrettably prevalent after the April 27, 2011 tornadoes.

  69. Avatar photo
    Megan (Braise The Roof)

    I'm glad that you and your family are safe and sound- I'm impressed that you've been able to pull together lovely meals like this one! My thoughts and prayers are with your community and everyone that was affected by the storm.

  70. Thank you for posting this tempting recipe – kale is the "in" veggie right now and this is a great way to try it! I am so glad for you and your family that you do not have to suffer the consequences of the storm – my heart goes out to the victims in prayer that God would give them all patience and mercy!

    BTW – do you know of a good way to cook the lasagna noodles so they stay nice for the "roll"?

  71. Avatar photo
    Lenore DeLitizia

    You are a true trooper. We went through a similar situation in 2004 when we lived in Florida. No power for 6 days in the middle of the summer. Ugh! Thanks so much for your posts and your thoughtfulness. Keep safe, and I hope you get your power back soon.

  72. I'm in CT, and we just got power back last night. Glad you are OK, and hopefully you'll get power back soon too!

    PS I love your website, and have made it my new go-to for dinner ideas. I've lost 25 lbs since Aug 1, and I'm eating well. Woo hoo!

  73. Avatar photo
    Debbie Carlton

    May God bless you & keep your family & friends!
    Quick question…my family does not like mushrooms…what do you suggest as a substitute?

    Thank you SO much for providing recipes that are fast & easy, yet great nutritionally! A blessing for working Moms!

  74. Avatar photo
    Carrie @ Season It Already!

    I feel like lasagne rolls always take so much time to make. However, I love the substitution of kale for spinach! I never thought of that.

  75. So sorry to hear that you are without power but happy to hear that you and your family are safe. Thank you for continuing to post recipes — this one looks delicious! Just a note, I made your Chicken Pot Pie Soup last night and it was fantastic! And, the recipe makes so much! Can't wait to try this dish! Stay safe and warm!

  76. I went without power for three weeks once, after a hurricane. As far as Sandy, my friend and her husband lost their home in Seaside Heights NJ.

  77. You have so very much to be thankful for. Many of my friends lost everything. The fact that you have your lives should be enough.

  78. Looks good! My mom made the spinach lasagna rolls for me. She freezes the rolls separately so I can just take the right amount for dinner after work. Tastes even better with some crushed red on top.

  79. I love your alternative to store bought. In the past, I've made these with store bought pesto, which is great for a quickie lasagna-type meal, but I am going to try kale. Looks delicious.

    God Bless You and Your Family. Keep cookin' and stay warm!

  80. Avatar photo

    That looks really great.
    Unbelievable that you still find the energy to post something. I am just terrified when I see the news and what Sandy did.
    Greetings from frosty Scotland

  81. Avatar photo
    Ashley Bronander

    So glad you're okay. My sister in law and her husband live in Long Island too. She had to go through her refrigerator and throw out all her perishable food today. Hopefully electricity comes back for all of you!

  82. Did you pulse the mushrooms in the processor with the kale?

    Sorry to hear about the lack of power. We were without for 24 hours in northern VA, but back at the end of June, it was five days! The temperature is much more manageable now.

    1. Avatar photo
      Gina @ Skinnytaste

      I didn't, but you can. Or pulse it separate.

      I wish it was June, it wouldn't be so bad. Hoping power is restored soon.

  83. I'm in CT and I had no power for two days but thankfully no damage like you see in NJ or NY…wow…God was watching out for me. BTW these look AMAZING. I cannot wait to make them!!!

  84. I love your blog! Your recipes are always fresh, new and DELICIOUS! Thank you for taking the time to share them with us.

    BTW, there's a well earned award waiting for you on my blog. You can find the post here:

    X | My Life In Black+White

  85. Avatar photo

    These look so delicious! I'll be trying these on the weekend. Glad to hear you are doing alright after the storm.

  86. Seems like you found a great way to handle the time before things get back to normal. I've been mostly baking brownies, cookies and some rice krispies treats so thankful to have a healthy recipe. Do you have a suggestion of mushrooms to use? I like to use something more nutrient dense than button mushrooms but not sure what would taste good with spinach or kale?

  87. These look amazing and I can't wait to make them. No need to apologize for a short week on recipes…just glad that you and your family are a-okay.

  88. Avatar photo
    Yanay Tabraue

    I already love your spinach rolls and love preparing them ahead. Can't wait to try this!!

    Another idea for Kale- Kale chips!

  89. Avatar photo
    Tanisha Lynne

    I can't wait to try this! It looks amazing. I hope your power comes back on and that you are staying safe.

  90. Avatar photo
    Mushrooms Canada

    Such a wonderfully simple way of preparing a family favourite! Thanks for sharing another yummy mushroom recipe…hope your power is back on soon!!


  91. Avatar photo
    Katie @ Blonde Ambition

    These look awesome. I've never thought of pureeing kale like that…sounds great!

    Glad to hear you're doing alright in Long Island. Most of my family lives throughout LI and have experienced varying degrees of destruction…

  92. Avatar photo
    Anele @ Success Along the Weigh

    So sorry to hear you're without power. We went through the same thing in the summer and it stunk.

    I love making lasagna rolls, it feels so much more fancy pants than regular lasagna.

  93. Avatar photo
    pen@New York Nonsense

    Can't believe you can still cook up such delicious recipes without full power! My nook of Brooklyn got very lucky. Hope you get power back soon, great to hear your family faired well!

  94. Thanks for posting this, Gina. Prayers for your area to get through the aftermath of this horrible hurricane. I hope you get your power back pronto. xoxo

  95. Gina I hope the power comes back on for you soon…this storm was so crazy, I would have never thought it would have been this bad. I am in Bay Ridge Brooklyn but very lucky we were not badly affected, only tons of trees are down but we did not loose power. I have a lot to be grateful for. I can't wait to make these lasagna rolls, I love kale and mushrooms! Thank you for all you do! <3 Dana

  96. These look delicious! I have a ton of kale at home and can't wait to try them!!