Mushroom Kale Lasagna Rolls: Elegant Vegetarian - Chef YoYo

Ingredients

• 4 Tbsp Extra Virgin Olive Oil, divided
• 1/2 cup Yellow Onion, finely diced
• 3 cloves Garlic, minced
• 28 oz can Crushed Tomatoes (San Marzano preferred)
• 1 tsp Dried Oregano
• 1/4 cup Fresh Basil, chopped
• Salt and Black Pepper, to taste
• 10–12 sheets Lasagna Noodles
• 1 lb Mixed Mushrooms (Cremini & Shiitake), sliced
• 6 oz Kale (Tuscan/Lacinato), tough stems removed and finely chopped
• 15 oz Ricotta Cheese (whole milk), drained well
• 1/2 cup Parmesan Cheese, freshly grated (plus 2 Tbsp for topping)
• 1 large Egg, lightly beaten
• Pinch freshly grated Nutmeg
• 1 cup low-moisture Mozzarella Cheese, shredded