Description
Delicious and satisfying Lasagna Roll Ups made with tender lasagna noodles filled with a creamy ricotta and kale mixture, baked in a rich homemade tomato sauce and topped with melted mozzarella cheese. This comforting Italian-inspired recipe is perfect for a family dinner and is easy to prepare in under an hour.
Ingredients
Scale
Lasagna Roll Ups
- 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 cheese
- 1 egg
- 3/4 cup Parmesan cheese, grated
- 2 garlic cloves, minced
- 1/4 tsp Italian seasoning
- Salt and black pepper, to taste
- 340 g fresh mozzarella cheese, shredded
- Fresh basil leaves, for garnish
Instructions
- Preheat oven and cook noodles: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until al dente according to package instructions. Drain the noodles, rinse with cold water to prevent sticking, and transfer to a bowl.
- Sauté kale: In a skillet, heat extra virgin olive oil or water over medium heat. Add the chopped kale and sauté for a few minutes until wilted and tender. Remove from heat and set aside.
- Prepare ricotta filling: In a mixing bowl, combine the part-skim ricotta, egg, grated Parmesan cheese, minced garlic, Italian seasoning, and the sautéed kale. Season with salt and black pepper to taste. Mix well until fully combined.
- Assemble roll ups: Lay the cooked lasagna noodles flat on a clean surface or parchment paper. Spread a generous spoonful of the ricotta mixture evenly across each noodle. Roll each noodle carefully from one end to the other to form roll ups.
- Prepare baking dish: Spread a thin layer of tomato sauce over the bottom of a baking dish to prevent sticking. Place the lasagna roll ups seam-side down in the dish.
- Add sauce and cheese: Pour the remaining tomato sauce evenly over the roll ups, then sprinkle shredded mozzarella cheese on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30-40 minutes, or until the cheese is melted, bubbly, and the roll ups are heated through.
- Garnish and serve: Remove from oven, garnish with fresh basil leaves, and serve warm.
Notes
- Cook a few extra noodles in case some break during preparation.
- Only cook noodles until al dente to avoid overcooking during baking.
- Remove tough stems from the kale to ensure a tender filling.
- Use freshly grated Parmesan and mozzarella cheese for best flavor.
- Do not overfill each noodle strip to make rolling easier.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat leftovers in the oven or microwave until warmed through.
- To freeze, cool completely, tightly wrap roll ups, and freeze up to 3 months.
