Mushroom Kale Lasagna Rolls are one of the tastiest ways to enjoy kale! They are quick, easy and perfectly portioned.
109 oz dry lasagna noodles, cooked
2 1/2cupsmarinara sauce
5cupskale(stems removed, chopped fine)
15ozpart skim ricotta cheese(I like Polly-o)
1/2cupgrated Parmesan cheese
salt and fresh pepper
3oz10 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.
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.
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.