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Mushroom Kale Lasagna Rolls Recipe

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This recipe for Mushroom Kale Lasagna Rolls is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 ( 9oz) dry lasagna noodles, cooked
2½ cups marinara sauce
5 cups kale (stems removed and chopped fine)
8 oz mushrooms chopped fine
1 T olive oil
2 cloves garlic (chopped)
15 oz part skim ricotta cheese (I like Polly-o)
½ cup grated parmesan cheese
1 egg (whisked)
salt and pepper
3 oz part-skim mozzarella cheese (shredded)
Directions:
Directions:
Preheat oven to 350º
Ladle about 1 cup sauce on bottom of 9X12 baking dish.
Place kale in a food processor and pulse a few times to chop or hand chop..
In a large skillet, heat oil and add garlic and sauce until golden, about a minute. Add Kale, S & P, and saute about 5 minutes.
Sauce mushrooms and cook until soft, an additional 5-6 minutes.
Combine kale, mushrooms, ricotta, parmesan, egg, S & P, in a medium bow. Place a piece of wax paper on the counter and lay out cooked noodles. Make sure noodles are dry.
Take ⅓ cup of the kale mixture and spread evenly over noodle. Roll carefully and place seam side down into baking dish. Repeat with rest of noodles.
Ladle 1 cup of sauce over the noodles and top each with 1 T. of mozzarella. Cover with foil and bake for 40 minutes until cheese melts.
Serve with extra sauce on the side.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This is a recipe from Donna and Skinnytaste.com. Very tasty.

 

 

 

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