Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls Recipe {Vegetarian}
User Reviews
5
2 reviews
Excellent
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Prep Time
25 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
12 Lasagna Rolls
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Calories
1601 kcal
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Course
Main Course
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Cuisine
Italian
Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls Recipe {Vegetarian}
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Try this vegetarian dinner recipe of Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls for your next Meatless Monday meal. 160 calories and 5 Weight Watchers Freestyle SP
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Ingredients
- 12 whole wheat lasagna noodles
- 3 teaspoon olive oil divided
- 1 yellow onion chopped, small
- 3 cloves garlic minced
- 8 ounces crimini mushrooms Baby Bella mushrooms, sliced
- 8 ounces shiitake mushrooms stems removed, sliced
- 2 cups kale roughly chopped
- ½ cup sun-dried tomatoes about 1 ¼ ounces, chopped
- 12 ounces cottage cheese low-fat
- ½ cup Parmesan Cheese divided, finely grated
- 8 basil thinly sliced, fresh leaves
- ½ teaspoon dried chile flakes
- ¾ teaspoon kosher salt to taste
- ½ teaspoon black pepper freshly ground
- 2 ½ cups tomato sauce your favorite kind
Instructions
- Preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just tender. Drain the noodles, gently rinse with cold water and lay on a kitchen towels, separated from each other.
- For the filling, heat 2 teaspoons olive oil in a large frying pan set over medium heat. Add onions and saute until soft, 4 to 5 minutes. Add garlic and saute for additional 30 seconds.
- Add the remaining 1 teaspoon olive oil and the mushrooms. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
- Add the kale and cook until the kale is slightly wilted and bright green, about 1 minute. Stir in the sun-dried tomatoes. Transfer the mixture to a large bowl and allow it to cool.
- Place the cottage cheese in the bowl of a food processor or blender and puree until smooth.
- Stir the cottage cheese, ¼ cup Parmesan cheese, basil, dried chile flakes, salt and pepper into the mushroom mixture.
- Lay a few lasagna noodles on a cutting board. Spread 3 heaping tablespoons of the mushroom mixture along each noodle. Starting at one short end, tightly roll up the lasagna noodle and filling.
- Prepare a 9- by 13-inch baking pan by spreading 1 cup tomato sauce on the bottom. Arrange the lasagna rolls, seam side down. Repeat with the remaining lasagna noodles and filling.
- Spread additional 1½ cups tomato sauce on top, and sprinkle with the remaining Parmesan cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for additional 10 minutes, or until cheese is melted. Remove from oven and let cool for 10 minutes before serving.
Notes
Nutrition Information
Show Details
Serving
1Roll
Calories
160.1kcal
(8%)
Carbohydrates
24g
(8%)
Protein
10.8g
(22%)
Fat
3.8g
(6%)
Saturated Fat
1.1g
(6%)
Cholesterol
4.4mg
(1%)
Sodium
544.8mg
(23%)
Fiber
3.7g
(15%)
Sugar
5.3g
(11%)
Nutrition Facts
Serving: 12Lasagna Rolls
Amount Per Serving
Calories 1601 kcal
% Daily Value*
| Serving | 1Roll | |
| Calories | 160.1kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 10.8g | 22% |
| Fat | 3.8g | 6% |
| Saturated Fat | 1.1g | 6% |
| Cholesterol | 4.4mg | 1% |
| Sodium | 544.8mg | 23% |
| Fiber | 3.7g | 15% |
| Sugar | 5.3g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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