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Mushroom Kale Lasagna Rolls

5 from 29 votes

Mushroom Kale Lasagna Rolls are one of the tastiest ways to enjoy kale! They are quick, easy and perfectly portioned.

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Yield: 10 servings

Course: Dinner

Cuisine: American, Italian

Ingredients

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 (I like Polly-o)
1/2 cup grated Parmesan cheese
1 egg (whisked)
salt and fresh pepper
3 oz 10 tbsp part-skim mozzarella cheese, 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

Serving: 1roll, Calories: 258kcal, Carbohydrates: 30.5g, Protein: 11.5g, Fat: 8.4g, Saturated Fat: 6.5g, Cholesterol: 41mg, Sodium: 208mg, Fiber: 3g, Sugar: 2g

- WW Points: 6

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