Yield: 10 servings
Mushroom Kale Lasagna Rolls
These mushroom kale lasagna rolls are delicious and make perfectly portioned meals and I can't think of a better way to eat kale!
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
Save
Instructions
- 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.
Nutrition
Serving: 1roll, Calories: 258.5kcal, Carbohydrates: 30.5g, Protein: 11.5g, Fat: 8.4g, Saturated Fat: 6.5g, Cholesterol: 41mg, Sodium: 208mg, Fiber: 3g, Sugar: 2g
Blue Smart Points: 7
Points +: 6