Ah, lasagna rolls—those delightful little bundles of joy. Imagine a world where mushrooms and kale throw an impromptu dinner party, and you’re invited! These rolls are like a hug on a plate, packed with earthy flavors and just the right amount of cheesy goodness. Perfect for those nights when you’re craving something hearty yet healthy, and maybe even a little adventurous.
Steps
- Begin by preheating your oven to 350°F (175°C). Spread about 1 cup of marinara sauce evenly across the bottom of a 9 x 12 inch baking dish.
- In a food processor, pulse the kale until it is finely chopped. Heat olive oil in a large skillet over medium heat, sautéing the garlic for about a minute until it becomes golden.
- Add the chopped kale to the skillet, seasoning with salt and pepper, and sauté for approximately 5 minutes. Incorporate the mushrooms and continue cooking until they soften, roughly 5-6 minutes more, adjusting the seasoning as needed.
- Combine the sautéed kale and mushrooms in a medium bowl with ricotta, Parmesan cheese, and a whisked egg. Season the mixture with salt and pepper to suit your taste.
- Lay out the cooked lasagna noodles on a piece of wax paper, ensuring they are dry. Spread about 1/3 cup of the mushroom-kale mixture evenly over each noodle.
- Carefully roll each noodle and place them seam side down in the prepared baking dish. Repeat this process with the remaining noodles.
- Pour another cup of marinara sauce over the lasagna rolls in the baking dish. Sprinkle each roll with 1 tablespoon of mozzarella cheese.
- Cover the baking dish with foil and bake for about 40 minutes, or until the cheese is fully melted. Serve the rolls with additional sauce on the side, if desired.
Ingredients
- 10 lasagna noodles (9 oz), cooked
- 2 1/2 cups marinara sauce
- 5 cups kale, stems removed and finely chopped
- 8 oz mushrooms, finely chopped
- 1 tsp olive oil
- 2 cloves garlic, chopped
- 15 oz part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, whisked
- Salt and freshly ground pepper, to taste
- 3 oz part-skim mozzarella cheese, shredded (equivalent to 10 tbsp)
Nutritional Values
Calories: 2580 kcal | Carbohydrates: 305 g | Protein: 115 g | Fat: 84 g | Saturated Fat: 65 g | Cholesterol: 410 mg | Sodium: 2080 mg | Fiber: 30 g | Sugar: 20 g
FAQ
- Can I substitute spinach for kale in this recipe?
- Yes, you can replace kale with spinach if you prefer or if it’s more readily available. The dish will still be delicious and nutritious.
- How do I prevent the lasagna rolls from getting crispy when baking?
- To avoid crispy lasagna rolls, cover the baking dish with foil while cooking. Ensure the foil is not touching the noodles by tenting it or spraying it with baking spray.
- Can I freeze the lasagna rolls, and how should I do it?
- Absolutely, you can freeze them. After rolling, place them on a tray to flash freeze, then transfer to a zip-lock bag. Alternatively, you can freeze them all in a baking dish. Thaw in the refrigerator before baking or bake from frozen, adjusting the time as needed.
- What is the nutritional value of one lasagna roll?
- Each roll contains approximately 258 calories, 30.5 grams of carbohydrates, 11.5 grams of protein, and 8.4 grams of fat.
- What are some other lasagna roll variations I can try?
- Some variations include Spinach Lasagna Rolls, Three Cheese Zucchini Stuffed Lasagna Rolls, and Butternut Squash and Spinach Lasagna Rolls.
Tips
- Freezing Techniques: For a convenient meal prep option, consider freezing the lasagna rolls either individually or in a casserole dish. If freezing individually, place the rolled noodles on a baking tray to flash freeze before transferring them to a zip-lock bag. When ready to bake, add sauce and cheese and bake for an hour at 350°F. Alternatively, you can freeze all rolls in a baking dish and thaw them in the refrigerator for 36-48 hours before baking, or bake directly from frozen, adjusting the time as needed.
- Preventing Crispy Tops: To avoid the lasagna rolls from becoming overly crispy while baking, cover the dish with foil. To prevent the foil from sticking to the cheese, tent it slightly or spray it with cooking spray. You can also place a layer of parchment paper over the rolls before applying the foil.
- Ingredient Swaps: For a variation in flavor or based on availability, you can substitute spinach for kale. Additionally, using a food processor to finely chop kale and mushrooms can save time and effort, ensuring a consistent texture in the filling.
- Serving Suggestions: These lasagna rolls are ideally served with a side salad for a balanced meal. Keeping portion sizes in check is easy with these individual rolls, making them a great option for meal planning.
Equipment
- Food Processor – for chopping kale and mushrooms.
- 9 x 12 Baking Dish – for assembling and baking the lasagna rolls.
- Wax Paper – for laying out cooked lasagna noodles.
