Mushroom Kale Lasagna Rolls

Name: Mushroom Kale Lasagna Rolls
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 Rolls
Ingredients: 10 lasagna noodles; 2 1/2 cups marinara sauce; 5 cups kale; 8 ounces mushrooms; 1 teaspoon olive oil; 2 cloves garlic; salt; black pepper; 15 ounces ricotta cheese; 1/2 cup Parmesan Cheese; 1 egg; 3 ounces mozzarella cheese

User Reviews

0

0 reviews

Unrated

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
10 Rolls
Course
Main Course
Cuisine
International

Mushroom Kale Lasagna Rolls

Iris Warren

Report

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Share:

I Made This!

Be the first!

Print

103 people printed this

Save this

Be the first!

Ingredients

Servings

10 lasagna noodles dried, 9 ounces
2 1/2 cups marinara sauce divided
5 cups kale stems removed and chopped
8 ounces mushrooms chopped
1 teaspoon olive oil
2 cloves garlic minced
salt to taste
black pepper to taste
15 ounces ricotta cheese whole or part skim
1/2 cup Parmesan Cheese grated
1 egg lightly beaten
3 ounces mozzarella cheese shredded, whole or part skim

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Bring a large pot of water to a boil. Cook lasagna noodles until al dente, just tender. Don't overcook, because they will become a little more tender in the oven. Drain and rinse with cold water. When cool enough to handle, lay the noodles flat and remove any moisture.
Preheat oven to 350 degrees F. Cover the bottom of a 9x13 inch baking dish with 1 cup marinara sauce.
Pulse kale in food processor until finely chopped or finely chop by hand. Remove and finely chop the mushrooms.
In a large saucepan, drizzle olive oil over medium heat. Cook garlic until just fragrant, 30 seconds to 1 minute. Add kale and cook, stirring often, for about 5 minutes. Season with salt and pepper. Stir in the mushrooms and cook until softened, 5-6 minutes. Remove from heat to a medium bowl and let cool slightly.
Add ricotta, Parmesan, egg, salt, and pepper to the kale and mushrooms.
On work surface, lay out a cooked lasagna noodle. Spread out about 1/3 cup of the kale mixture across the noodle. Roll the noodle up and place seam side down on prepared baking dish. Repeat with noodles and filling.
Cover the rolls with remaining marinara sauce and Mozzarella cheese. Cover with foil and bake in preheated oven until sauce is bubbly and cheese is melted, about 40 minutes. Remove the foil and bake an additional 5 minutes.