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.
Lasagne Roll Ups Recipe
- 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.