This is a quick, easy and delicious dish using kale instead of spinach. Kale is very high in beta carotene, vitamin K and vitamin C. Kale also contains sulforophane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Like most other leafy green veggies, Kale is also a good source of iron.
- 1 pkg lasagna noodles, cooked
- 1 jar marinara sauce (I used Bertolli Vineyard Premium Collection Marinara with Burgundy Wine)
- 1 large bunch Kale, stems removed and chopped fine (I used a food processor)
- 1 8 oz pkg mushrooms, chopped fine (again, I used a food processor)
- 2 tbsp olive oil
- 4 cloves garlic, chopped fine
- 15 oz part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- salt and fresh ground pepper
- 1 cup part-skim shredded Mozarella cheese
How to Make It:
- Ladle about 1 cup of the marinara sauce onto the bottom of a baking dish.
- Pre-heat oven to 350 degrees F.
- Place kale in a food processor and pulse until finely chopped. Place chopped kale in a medium bowl.
- Place mushrooms in a food processor and pulse until finely chopped.
- Heat oil in a large saucepan over medium heat. Add garlic and saute until lightly browned.
- Add kale, salt and pepper and cook about 5 minutes.
- Add mushrooms to pan and cook until soft; another 5 - 6 minutes.
- Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl.
- Lay out 2 to 3 cooked lasagna noodles on a clean, dry cutting board or wax paper. Make sure noodles are dry.
- Take a tablespoon of the mushroom-kale mixture and spread evenly onto a lasagna noodle. Roll carefully and place seam side down onto the baking dish.
- Repeat with remaining noodles.
- Pour remaining sauce over noodles and top with mozzarella cheese.
- Cover with aluminum foil and bake 40-45 minutes.
- Makes approximately 16 rolls.
Recipe by SkinnyTaste; Modified by Claudia