Lasagna Roll Ups

These delicious lasagna roll ups feature three different kinds of cheese, mouthwatering tomato sauce and even some hidden veggies in the form of chopped kale! This healthy, hearty meal is so similar to traditional lasagna, but easier to make without sacrificing flavor.

Course dinner, Main Course

Cuisine American

Keyword lasagna roll

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 387kcal

Author Olivia Ribas

Ingredients

8 lasagna noodles
3 cups homemade tomato sauce (or store-bought)
1 tbsp extra virgin olive oil or water
1 cup kale chopped
2 cups part-skim ricotta
1 egg
3/4 cup Parmesan cheese
2 garlic cloves
1/4 tsp Italian seasoning
Salt and black pepper
340 g fresh mozzarella cheese
Fresh basil for garnish

US Customary - Metric

Instructions

Preheat your oven to 375°F (190°C). Bring a pot of salted water to a boil over high heat. Once the water is boiling, add lasagna noodles and cook for time indicated on the package. Drain the pasta, rinse and transfer to a bowl.
In a skillet, heat a little bit of water or extra virgin olive oil over medium heat. Add the chopped kale and sauté for a few minutes until it wilts and becomes tender. Remove it from the heat and set it aside.
In a mixing bowl, combine the part-skim ricotta, egg, Parmesan cheese, minced garlic cloves, Italian seasoning, sautéed kale and season with salt and black pepper to taste. Mix everything together until well combined.
Lay out the cooked lasagna noodles on a clean surface or parchment paper. Spread a generous spoonful of the ricotta mixture evenly over each lasagna noodle. Carefully roll up each lasagna noodle starting from one end to the other.
In a baking dish, spread a thin layer of homemade tomato sauce on the bottom to prevent sticking. Place each lasagna roll-up seam-side down into the baking dish.
Pour the remaining tomato sauce over the top of the roll-ups. Sprinkle fresh mozzarella cheese evenly over the top of the roll-ups.
Cover the baking dish with foil and bake in the preheated oven for about 30-40 minutes or until the cheese is bubbly and the roll-ups are heated through.
If desired, garnish with fresh basil leaves before serving.

Notes

I recommend cooking a few extra noodles in case any break.
Only cook your noodles until they’re al-dente.
Remove stems from your kale leaves, they can be tough and chewy.
I like to use fresh grated parmesan and mozzarella for the best flavor when possible.
Make sure not to add too much toppings to each strip of pasta as you'll have difficulties rolling it up.
To store: Store leftover lasagna roll ups in the fridge for up to 4 days.
To reheat: You can reheat the recipe in the oven or microwave.
To freeze: Once cooled, tightly wrap the lasagna roll ups and freeze for up to 3 months.

Nutrition