Thursday, November 15, 2012

Kale and 'Shroom Stuffed Lasagna Rolls

This is a recipe from SkinnyTaste with only a few modifications from the original recipe. I did lighten it up some, without taking away any flavor.  This is a wonderful tasting meal with a side of green beans or salad.

I don't want to mislead anyone, it is not a "quick-fix" meal, but it is worth the time it takes to prepare.


1 (15oz) Fat free Ricotta Cheese
4-5 cups of chopped Kale
2 Tbs. grated Parmesan cheese
4oz Fat free cream cheese
9-10 Lasagna noodles (cooked and blotted dry)
7-8 whole mushrooms chopped fine
1-2 cups marinara sauce
1 egg, beaten
Garlic powder, salt and pepper to taste
Shredded Mozzarella to top each roll up

How to-
Boil the noodles as per the directions on the box.  Drain and blot dry, then spread them out on a sheet of wax paper.

While the noodles boil, chop the kale and mushrooms in a food processor.  In a bowl mix the ricotta cheese, kale, mushrooms, Parmesan cheese, cream cheese, garlic powder, whisked egg, salt and pepper.

Spread the kale/cheese mixture onto each of the lasagna noodles.

Put one cup of marinara sauce in a 9x12 baking dish.  Then roll each of the noodles up and place in the baking dish.

Top each roll with a dollop of marinara sauce and shredded mozzarella.

Cover the dish with tin foil and bake in a preheated oven at 350 degrees for 40 minutes.


Each roll is about 125 calories.

No comments:

Post a Comment

If you do not have an account use annonymous, but please leave your name. I love comments!