Meatless Monday – Kale and Mushroom Lasagna Roll-Ups


Hello everyone, Jess here.  How about that kale?  Bright green and vibrant, it’s a welcome sight during the cold season.  image

Here it’s accompanied by some shiitake mushrooms from my friend Farmer Elizabeth from Fat Moon, whom if you haven’t heard has embarked on a mushroom growing venture at present.  As you can see, I removed the shiitake stems, setting aside in the freezer for my next batch of veggie broth.  The kale stems are back in the fridge awaiting smoothies.  

I was planning to make a mushroom kale lasagna tonight, but something caught my eye when researching – the lasagna roll up!  I wish I could say this was an original idea, but Google “kale and mushroom lasagna roll ups” and you’ll see that there are many who have gone before me on this one.  I’d say that’s a good sign!

I didn’t really follow any recipe tonight, as I was running late getting dinner on the table, feeling inspired and starting with some great ingredients (which always allows me some extra flexibility).  Here’s what I did and here’s what happened:

Kale and Mushroom Lasagna Roll -Ups

Ingredients

  • 12 lasagna noodles, cooked according to package directions
  • 1 bunch kale, stems removed, leaves finely chopped
  • 2 cups ricotta cheese
  • 2 cups tomato sauce or diced tomatoes (I used yellow heirloom tomato sauce made from the summer CSA, hence you’ll notice it’s a bit orange looking in the pictures)
  • 1 egg
  • 2 cloves garlic
  • 1 small onion, finely chopped
  • 1 cup mushrooms, finely chopped
  • 1/2 cup freshly grated parmesan
  • kosher salt and fresh ground pepper
  • olive oil (about 2 tbsp)
  • 1 cup mozzarella cheese

Directions

Preheat the oven to 350.

image

In a large baking dish (mine was about 13X9) sprinkle a thin layer of your tomatoes/sauce.

image

In a small sauté pan, sauté the garlic for about 1 minute until fragrant.  Add the onion and kale and cook for a few minutes more.                

image

Add the finely diced mushrooms and cook until the mushrooms are tender and the onion is translucent.  

image

Remove from heat and cool slightly. Stir in your ricotta and parmesan and season with salt and pepper to taste. Beat the egg slightly before stirring it into the mixture until well- combined.

image

Lay out your lasagna noodles on a flat working surface and add a few heaping spoonfuls of filling to the top of each noodle, enough to cover the entire length of the noodle.

image

Roll up your filling-topped noodles and set them gently in your baking pan.

image

Sprinkle with remaining sauce and cheese.

image

Bake uncovered at 350 for about 40 minutes until the cheese is melted.  If you prefer your noodles not to be crunchy, bake these the traditional lasagna way – cover the top with oil  and bake for 40 minutes before removing the foil and baking an additional 10 minutes.

I hope you enjoy this one as much as we did!  


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.

Leave a comment

Your email address will not be published.