Mushroom Kale Lasagna Rolls
User Reviews
5
Mushroom Kale Lasagna Rolls
Description
Mushroom Kale Lasagna Rolls bring together cooked dry lasagna noodles filled with a finely chopped kale and mushroom sauté mixed with ricotta cheese, Parmesan, and an egg to bind the filling. The rolls are arranged seam-side down in a baking dish with a base of marinara sauce, then topped with additional sauce and shredded mozzarella before baking. The sautéed garlic and olive oil provide a mild aromatic base to the greens and mushrooms, while the cheeses add creaminess and richness to the filling. Baking results in melted cheese topping and a cohesive, sliceable roll ideal for serving as a vegetarian entrée.
The texture contrasts soft pasta with tender cooked kale and mushrooms, balanced by the slightly firm structure from the egg in the filling. The marinara sauce adds acidity and moisture, complementing the earthiness of the mushrooms and kale.
These rolls can be served with additional marinara or a simple side salad to round out the meal. The recipe makes about ten rolls, suitable for feeding a family or for leftovers.
Ingredients
- 10 lasagna noodle dry, 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 ricotta cheese I like Polly-o, part skim
- 1/2 cup Parmesan Cheese grated
- 1 egg (whisked)
- salt
- black pepper
- 3 oz mozzarella cheese part-skim, shredded
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 258kcal | 13% |
| Carbohydrates | 30.5g | 10% |
| Protein | 11.5g | 23% |
| Fat | 8.4g | 13% |
| Saturated Fat | 6.5g | 33% |
| Cholesterol | 41mg | 14% |
| Sodium | 208mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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