I REALLY like Kale – its an amazing vegetable and so good for us – but working it into more recipes can be a challenge. I generally put it in any cooked recipe in place of spinach – because cooked spinach is gross – and Kale holds its integrity and mouth feel MUCH better.
I’ve made these lasagne roll ups before, but with zucchini in the filling. I put Kale in this time and it went over MUCH better. my husband even said, “You can make this over and over again, ” and he doesn’t get excited about ANYTHING.
The filling is pretty flexible – you can add oregano, Italian seasoning, other veggies or different cheeses if you like. I liked it this way – had good mouth feel and without the egg, you didn’t have to cook the tar out of it to get the filling done – just heat it through.
- 16 oz Part-Skim Ricotta
- 1 ea Jar Marinara Sauce Classico Traditional is my fave
- 1 1/2 C Mozzarella shredded
- 10-12 ea Lasagne Noodles
- 1/3 C Fresh Kale Chopped 1/4" dice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Bring a large pan of of water to boil, once it boils salt your water and add in your lasagne noodles
- While your noodles cook, preheat the oven to 350 and combine the Ricotta cheese, 1/2 C mozzarella, kale, onion and garlic powder, salt and pepper in a small bowl
- Spray your casserole dish with nonstick spray and place about 1/4 cup of sauce in the bottom and spread around
- When the noodles are al dente (err on the side of "not done") drain and rinse with cool water.
- Lay out one noodle at a time on a clean tea towel and smear a thin layer (1/8" thick) of filling over the noodle and roll up and place seam side down on the casserole dish
- Continue with the rest of the noodles and nestle them together in your casserole dish
- When all noodles are rolled, pour about 2 more cups of sauce across the top.
- Sprinkle remaining mozzarella on top and bake for 25 minutes
- Serve with extra sauce warmed through and a piece of crusty bread.