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Kale Stuffed Lasagna Rolls

Prep Time: 30 mins
Cook Time: 45 mins
  • 10 lasagna noodles
  • 8 cups organic baby kale medley
  • 1 container (15 oz.) ricotta cheese
  • ½  cup grated Parmesan cheese
  • 1 egg
  • 1/4 tsp. ground nutmeg
  • 2 garlic cloves, finely minced
  • ½ tsp. dried oregano
  • Pinch of red pepper flakes
  • Pinch salt
  • Black pepper per taste
  • 24 oz. of your favorite pasta sauce
No. of Servings: 6
  1. Preheat over to 350oF. Cook lasagna noodles according to directions on box.  When done, gently strain an rinse with cool water. 
  2. Remove noodles individually from strainer and pat dry with a kitchen towel; lay flat on parchment or wax paper.
  3. Ladle about 1 cup pasta sauce into a 9" x13" baking dish to coat the entire bottom.
  4. In a large bowl, combine the ricotta, 1/4 cup grated Parmesan, egg, nutmeg, garlic, oregano, red pepper flakes, salt and pepper; mix well.
  5. Begin adding kale medley 1 cup at a time to mixture until filling is evenly distributed. 
  6. Divide mixture into 10 portions; spread each portion of the filling evenly over each noodle. 
  7. Carefully roll the noodles and place seam side down in the sauced baking dish.
  8. 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!

Source: Healthy Living Made Simple (Sam's Club) 


Date Posted: 02/20/2016
Recipe Tags: Italian , Kid friendly , potluck , Vegetarian


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