Lasagna Rolls

Prep Time: 30 m | Cooking Time: 40 m | Total: 1 hr 10m
Serves: 5

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

Lettuce Cook!

Step 1: Preheat oven to 350F.

Step 2: Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Step 3: Place kale in a food processor and pulse a few times until chopped.

Step 4: 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.

Step 5: Add mushrooms to the pan, cook until soft, an additional 5-6 minutes. Adjust salt and pepper, to taste.

Step 6: 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.

Step 7: 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.

Step 8: 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.

Step 9: Makes 10 rolls. Serve with extra sauce on the side.