I made this dish after being inspired by this recipe on skinnytaste.com. It turned out really good – even the toddler wanted to eat some. However, I think there are a few changes that could be made to make it just a bit better. Of course it will be a little less “skinny” but I think these changes could keep the noodles from getting dry.
Kale and Mushroom Lasagna Roll-Ups
10 lasagna noodles
5 c kale, stems removed, roughly chopped
8 oz button mushrooms, washed
Drizzle of olive oil
2 cloves garlic, minced
8 oz cream cheese, softened
8 oz ricotta cheese
1/2 c. grated Parmesan cheese
1 egg, lightly beaten
4 c marinara sauce
1 c mozzarella cheese
Preheat oven to 350 degrees. Cook the lasagna noodles according to package directions. Drain well. Meanwhile, pulse the kale by pulsing it in your food processor until it is a uniform small chop. Set aside and repeat with the mushrooms. Set aside.
In a large skillet, saute the garlic in olive oil until it is fragrant but not browned. Add the chopped kale and saute for about 5 minutes, until it is softened. Add the mushrooms and saute another 5 minutes, until the mushrooms soften up as well. Salt and pepper.
In a medium bowl, combine the kale mixture with the cream cheese, ricotta cheese, Parmesan cheese, and egg.
Spread about 1 c marinara sauce in the bottom of a 9×13 baking dish. Lay one lasagna noodle out flat on the counter. Scoop about 1/3 c of the kale mixture over the top of the noodle. Roll the noodle up as tight as you can without squeezing the filling out. Place the rolled noodle seam-side down in the baking dish. Repeat with the remaining noodles and filling. Then ladle the remaining sauce over the noodles so as to cover all of the noodle. Leaving areas of noodle exposed will lead to the noodle getting dry and crunchy. Sprinkle the 1 c of mozzarella over the sauce. Cover with foil and bake for 30-40 minutes, or until the cheese is melted and bubbly.