Lasagna rollups are a delicious, quick, and easy to customize with your preferred filling. We went with a lighter veggie route on this one, using a creamy kale and mushroom filling tucked under a top layer of our very melty Face 2 Face mixed milk cheddar.
Ingredients
12 9 oz dry lasagna noodles, cooked
1 24-ounce jar marinara sauce (about 3 cups)
1 bag of prepared chopped kale (or 4 cups kale, stems
removed, chopped fine)
8 oz mushrooms
1 tbls olive oil
3 cloves garlic, chopped
1.5 cups (approx. 15 oz) part skim ricotta cheese
¾ cup grated Parmesan cheese
1 egg
Salt and pepper to taste
6 oz Face 2 Face Mixed Milk Cheddar, shredded
Directions
Preheat oven to 350F.
Heat a large pot of water and cook lasagna noodles according
to directions. When cooked, drain water, and lay out the noodles on a piece of
wax paper. Let the noodles dry while you cook the filling. Place 1 cup sauce on
the bottom of a 9 x 12 baking dish and set aside.
Place Mushrooms in a food processor and pulse until finely
chopped
In a large skillet, heat olive oil over medium heat in a
large skillet. Add garlic, sauté until golden, and then add kale. Cook for
another five minutes until soft. Add mushrooms to the pan, and cook for another
5 minutes until soft. Add salt and pepper to taste. Let cool slightly.
In a medium size bowl, mix ricotta, parmesan, egg, salt and
pepper. Mix to combine. Stir in the cooked kale and mushroom blend.
Spread a 1/3 cup of the filling onto the length of each
noodle. Roll carefully and place seam side down into the baking dish. Repeat
with remaining noodles.
Pour remaining sauce over the rollups in the baking dish and
top with shredded Face 2 Face cheddar. Make sure each roll gets cheese! Cover
the baking dish with foil and bake for 40 minutes, until cheese melts. Remove
the foil in the last 10 minutes if you like your cheese to have bits of golden
brown!
