How To Make Mushroom Kale Lasagna Rolls
Have a delicious meatless meal when you make these lasagna rolls. They’re filled with kale, mushroom, and cheeses, and served with marinara sauce.
- 9ozdry lasagna noodles,cooked
- 2½cupsmarinara sauce
- 5cupskale,stems removed, chopped fine
- 8ozmushrooms,chopped fine
- 1tspolive oil
- 15ozpart skim ricotta cheese
- ½cupgrated parmesan cheese
- salt and fresh pepper
- 3ozpart-skim mozzarella cheese,(10 tbsp), shredded
Preheat oven to 350 degrees F.
Ladle about 1 cup sauce on the bottom of a 9×12-inch 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 for an additional 5 to 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 ⅓ cup of the 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 tablespoon mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.
Serve with extra sauce on the side.
- Calories: 278.51kcal
- Fat: 11.93g
- Saturated Fat: 6.48g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.49g
- Polyunsaturated Fat: 0.95g
- Carbohydrates: 27.79g
- Fiber: 2.67g
- Sugar: 5.23g
- Protein: 15.22g
- Cholesterol: 51.63mg
- Sodium: 486.99mg
- Calcium: 266.79mg
- Potassium: 452.47mg
- Iron: 1.46mg
- Vitamin A: 151.99µg
- Vitamin C: 11.58mg
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