Mushroom and Kale Lasagna Roll Ups

I’m fighting off a cold this week. Runny nose, sore throat, achy and tired…but one thing about me never changes.

My appetite.

Sick, healthy, happy or sad, I am always hungry and always ready for the next thing I get to eat. I wish I was one of those people whose appetite was swayed by their mood or health, but I’m not…I am always hungry.

This week has been a bit of a cooking disaster. We weren’t home Monday, so I didn’t make chicken enchiladas. We ran out of propane so Andrew couldn’t barbecue on Tuesday and last night I tried to stretch the chili with an extra can of beans and it turned out a little on the runny side. So tonight I was determined to make something that would be absolutely delicious.


This meal caught my eye on Skinnytaste so I thought I would give it a try. Little did I know (because, again,  I am really only looking at the pictures when I chose meals) that it would take me the better part of an hour to prepare.

I started by cooking my 10 lasagna noodles

While those were bubbling away I washed and chopped my 5 cups of kale in the food processor.

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Next I sauteed a little garlic in olive oil.

When that was fragrant, I added in my kale and cooked it for a minute or two.


Then I added in my mushrooms. I know the original recipe calls for fresh mushrooms finely chopped, but a) I didn’t have fresh mushrooms and b) didn’t feel like chopping them up. So in, straight out of the can,  they went to cook through a bit.


I let that cool for a few minutes and mixed it with 15oz of ricotta cheese, all the Parmesan I had left and one egg. I also added salt and pepper for taste.


Then came the fussy part: filling each lasagna noodle and rolling them. I used 1/3 cup for each noodle and had the perfect amount for 10.


As I rolled up each noodle and placed it seam side down in a baking dish with a little sauce on the bottom.

I topped each roll with another spoonful of sauce and a sprinkle of mozzarella cheese.


Then I popped the whole thing (covered in tin foil) in a 350 degree oven for 40 minutes.


The verdict- These were AWESOME! They look so cute and taste amazing. The kale, with it being chopped up so fine, takes on a spinach like quality so Andrew didn’t even really realize it was kale until I told him. You could use the same mixture and stuff shells too, which might be a bit easier than rolling up with lasagna noodles. Maybe I’ll try that next time.

3 thoughts on “Mushroom and Kale Lasagna Roll Ups

  1. This DOES look good! I think I need to invest in a food processor. You have all the great gadgets for the kitchen:) I think this looks like guilt free lasagne, and what could be better than that?:)

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