Easy Vegetable and Kale Lasagna Roll-ups

Name: Easy Vegetable and Kale Lasagna Roll-ups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 1 (16-ounce) box lasagna noodles; 1 diced yellow bell pepper; 1 diced red bell pepper; ⅓ cup diced yellow onion; 2 teaspoons minced garlic; 2 tablespoons olive oil; 1 ½ cups chopped kale; 3 cups mild chunky vegetable marinara sauce; 1 (15-ounce) container ricotta cheese; 1 large egg; 2 ¼ cups shredded mozzarella cheese; ½ cup shredded Parmesan cheese; fresh chopped parsley

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 Servings
Calories
260 kcal
Course
Main Course, Dinner
Cuisine
Italian-American Fussion

Easy Vegetable and Kale Lasagna Roll-ups

Erica Hall

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It is super packed with healthy ingredients such as kale, veggies, and a vegetable marinara sauce. It’s a vegetarian meal, but trust me, you won’t miss the meat.

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Ingredients

Servings

1 (16-ounce) box lasagna noodles, about 12 noodles
1 diced yellow bell pepper
1 diced red bell pepper
⅓ cup diced yellow onion
2 teaspoons minced garlic
2 tablespoons olive oil
1 ½ cups chopped kale, stems removed
3 cups mild chunky vegetable marinara sauce, divided
1 (15-ounce) container ricotta cheese
1 large egg
2 ¼ cups shredded mozzarella cheese, divided
½ cup shredded Parmesan cheese
fresh chopped parsley, optional for garnish

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
Boil 1 (16-ounce) box lasagna noodles, according to the package directions to al dente. Drain the noodles and lay them out to dry in a straight shape.
In a large saucepan over medium heat, add 2 tablespoons olive oil. Once the oil is hot, add 2 teaspoons minced garlic, 1 diced yellow bell pepper, 1 diced red bell pepper and ⅓ cup diced yellow onion. Sauté until tender, and then add 1 ½ cups chopped kale, cook for about 1 minute.
Stir in 1 cup of the chunky marinara sauce, and remove from the heat.
In a medium bowl, combine 1 (15-ounce) container ricotta cheese, 1 large egg, and 1 cup of mozzarella cheese.
In a 13 x 9 x 2-inch baking dish, spread 1 cup of the marinara sauce.
Spread 1 tablespoon of the ricotta mixture evenly onto each lasagna noodle. Next, add 1 tablespoon of the cooked vegetable mixture on top of the ricotta mixture.
Carefully roll up the lasagna noodles and place them in the prepared pan.
Pour the remaining marinara sauce over the roll-ups, and then cover with the remaining 1 ¼ cups mozzarella and ½ cup shredded parmesan cheese.
Cover the pan with aluminum foil, and bake for 20-25 minutes. Remove the foil, and bake for another 10 minutes.
Remove the roll-ups from the oven, top with fresh chopped parsley, if desired, and serve warm.

Nutrition Information

Show Details

Calories 260kcal (13%) Carbohydrates 12g (4%) Protein 16g (32%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.003g Cholesterol 70mg (23%) Sodium 994mg (41%) Potassium 535mg (15%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 2111IU (42%) Vitamin C 76mg (84%) Calcium 354mg (35%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 260 kcal

% Daily Value*

Calories	260kcal	13%
Carbohydrates	12g	4%
Protein	16g	32%
Fat	18g	28%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	0.003g	0%
Cholesterol	70mg	23%
Sodium	994mg	41%
Potassium	535mg	11%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	2111IU	42%
Vitamin C	76mg	84%
Calcium	354mg	35%
Iron	2mg	11%