Ingredients
9ozdry lasagna noodles,cooked
2½cupsmarinara sauce
5cupskale,stems removed, chopped fine
8ozmushrooms,chopped fine
1tspolive oil
2clovesgarlic,chopped
15ozpart skim ricotta cheese
½cupgrated parmesan cheese
1egg,whisked
salt and fresh pepper
3ozpart-skim mozzarella cheese,(10 tbsp), shredded
Preparation
Preheat oven to 350 degrees F.
Ladle about 1 cup sauce on the bottom of a 9×12-inch baking dish.
Place kale in a food processor and pulse a few times until chopped.
In a large skillet, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes.
Add mushrooms to the pan, cook until soft for an additional 5 to 6 minutes. Adjust salt and pepper, to taste.
Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl. Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry.
Take ⅓ cup of the mushroom-kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle 1 cup of sauce over the noodles in the baking dish and top each one with 1 tablespoon mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.
Serve with extra sauce on the side.
