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How to Make Kale Lasagna Roll-Ups - A Step-by-Step Guide

Welcome to our delicious and nutritious recipe for Kale Lasagna Roll-Ups! This twist on traditional lasagna takes advantage of the wonderful benefits of kale, while still delivering the comforting flavors of a classic Italian dish. These roll-ups are a fun and creative way to enjoy the goodness of kale, and they make for a stunning presentation on the dinner table. Whether you're looking for a new way to incorporate more greens into your diet or simply want to try something different, these r...

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Ingredients

  • 2 cups water
  • 2 (6 ounce) cans tomato paste
  • 2 tablespoons chopped fresh basil
  • 1 ½ teaspoons salt
  • 1 teaspoon white sugar
  • ½ teaspoon ground oregano
  • ⅛ teaspoon ground black pepper
  • olive oil cooking spray
  • 12 lasagna noodles
  • 1 pound sweet Italian sausage
  • 1 (8 ounce) package cremini mushrooms, sliced
  • ¼ cup finely chopped onion
  • 4 cloves garlic, minced
  • 1 (16 ounce) container ricotta cheese
  • 1 (8 ounce) package goat cheese, softened
  • ¼ cup butter, softened
  • 8 leaves lacinato kale, stemmed and finely chopped
  • ¼ cup chopped fresh basil
  • ⅛ cup chopped fennel leaves
  • 1 egg, slightly beaten
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup freshly grated Parmesan cheese
  • 1 (8 ounce) package mozzarella cheese, thinly sliced

Information

  • Prep Time: 35 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 20 mins
  • Servings: 12
  • Yield: 12 lasagna rolls

  • Combine water, tomato paste, basil, salt, sugar, oregano, and pepper in a pot over medium-low heat. Bring sauce to a simmer and cook, stirring occasionally, while you prepare lasagna rolls.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a shallow baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • While noodles are cooking, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it apart into small pieces, until browned and crumbly, 5 to 7 minutes, adding mushrooms, onion, and garlic halfway through. Remove from the heat.
  • Combine ricotta cheese, goat cheese, and butter in a large bowl; beat with an electric mixer until smooth and creamy. Stir in kale, basil, fennel, egg, salt, and pepper.
  • Lay each lasagna noodle on a flat surface. Spoon about 2 tablespoons ricotta cheese mixture and 2 tablespoons meat mixture onto each noodle, sprinkle with Parmesan cheese, and gently roll noodle into itself. Place rolls in the prepared baking dish and spoon sauce over top.
  • Bake in the preheated oven for 20 minutes. Remove from the oven, cover with mozzarella slices, and bake until sauce is bubbly and cheese is melted, 10 to 15 more minutes.

    • Nutrition

    432 cal.

    • Total Fat: 24g
    • Saturated Fat: 13g
    • Cholesterol: 79mg
    • Sodium: 1261mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 25g
    • Vitamin C: 24mg
    • Calcium: 373mg
    • Iron: 3mg
    • Potassium: 589mg

    Categories

    Vegetarian recipes
    Pasta recipes
    Italian recipes
    Healthy recipes
    Main recipes