Kale, mushrooms, cheese & pasta. This recipe didn’t have to try very hard to make its way onto my dinner plate, and I’m so happy it did. It instantly became a favourite of both mine and J.’s and I suspect anyone else who tries it will experience the same thing. I absolutely love that these are made in rolls instead of as a full lasagna – it allows for easy portion control and one roll with a salad made a perfect lunch the next day! This would be an ideal dish to serve guests or at a potluck, too. Enjoy!
10 (9 oz dry) lasagna noodles, 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 part skim ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, whisked
salt and fresh pepper
3 oz (10 tbsp) part-skim mozzarella cheese, shredded
Preheat oven to 350. Ladle about one 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, or chop by hand into fine pieces. In a large saucepan, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about five minutes. Add mushrooms to the pan, cook until soft, an additional five-six minutes.
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 one cup of sauce over the noodles in the baking dish and top each one with one 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.
Source: Gina’s Skinny Recipes