Lasagna kale roll-ups

Lasagna kale roll-ups

  • Prep Time : 30min
  • 6


  • 10 lasagna noodles
  • 8 cups organic baby kale medley
  • 1 container (15 oz.) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/4 tsp. ground nutmeg
  • 2 garlic cloves, finely minced
  • 1/2 tsp. dried oregano
  • Pinch of red pepper flakes
  • Pinch of salt and black pepper
  • 24 oz. of your favorite pasta sauce


  • Preheat oven to 350°F. Cook lasagna noodles according to directions on box. When done, gently strain and rinse with cool water. Remove noodles individually from strainer and pat dry with a kitchen towel; lay flat on parchment or wax paper. Ladle about 1 cup pasta sauce into a 9″x 13″baking dish to coat the entire bottom.
  • In a large bowl, combine the ricotta, 1/4 cup grated Parmesan, egg, nutmeg, garlic, oregano, red pepper flakes, salt and pepper; mix well. Begin adding kale medley 1 cup at a time to mixture until filling is evenly distributed. Divide mixture into 10 portions; spread each portion of the filling evenly over each noodle. Carefully roll the noodles and place seam side down in the sauced baking dish.
  • Gently ladle more sauce over the noodle rolls in baking dish, sprinkle each roll with Parmesan cheese, and cover with foil and bake for 40-45 minutes. Let dish settle for 10 minutes prior to serving. Enjoy!
Find out what nutrients the trendy, leafy vegetable known as kale provides in Superfood spotlight: Kale.
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