Mushroom Kale Lasagna Rolls Creamy Ricotta Caramelized

Name: Mushroom Kale Lasagna Rolls Creamy Ricotta Caramelized
Total time: 80 min
Ingredients: 2 tbsp (30 ml) olive oil; 3 cups (720 ml) marinara sauce (store-bought or homemade) — reserve 1/2 cup (120 ml) for finishing; 12 lasagna noodles (dried) — about 12 oz / 340 g (or 9–12 oven-ready sheets if using no-boil); Salt and black pepper; 2 tbsp (30 ml) olive oil or butter (for sautéing); 1 medium shallot, finely chopped (about 60 g); 3 cloves garlic, minced (about 12 g); 16 oz (450 g) cremini or button mushrooms, sliced; 6 oz (170 g) kale, stems removed, leaves thinly sliced (or baby kale); 15 oz (425 g) part-skim ricotta cheese; 1 large egg, lightly beaten; 1 cup (100 g) freshly grated Parmesan or Pecorino Romano, divided (¾ cup for filling, ¼ cup for topping); 1 tsp (1 g) dried thyme or 1 tbsp fresh thyme leaves; Zest of 1 lemon (optional); Pinch of crushed red pepper (optional); Freshly ground black pepper and salt to taste; 8 oz (225 g) shredded part-skim mozzarella (about 2 cups loosely packed); Fresh basil or parsley leaves for garnish (optional)

food55.com

Cozy Mushroom Kale Lasagna Rolls with caramelized mushrooms garlicky kale creamy ricotta Makeahead vegetarian and perfect for weeknights tips inside

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Ingredients

2 tbsp (30 ml) olive oil
3 cups (720 ml) marinara sauce (store-bought or homemade) — reserve 1/2 cup (120 ml) for finishing
12 lasagna noodles (dried) — about 12 oz / 340 g (or 9–12 oven-ready sheets if using no-boil)
Salt and black pepper
2 tbsp (30 ml) olive oil or butter (for sautéing)
1 medium shallot, finely chopped (about 60 g)
3 cloves garlic, minced (about 12 g)
16 oz (450 g) cremini or button mushrooms, sliced
6 oz (170 g) kale, stems removed, leaves thinly sliced (or baby kale)
15 oz (425 g) part-skim ricotta cheese
1 large egg, lightly beaten
1 cup (100 g) freshly grated Parmesan or Pecorino Romano, divided (¾ cup for filling, ¼ cup for topping)
1 tsp (1 g) dried thyme or 1 tbsp fresh thyme leaves
Zest of 1 lemon (optional)
Pinch of crushed red pepper (optional)
Freshly ground black pepper and salt to taste
8 oz (225 g) shredded part-skim mozzarella (about 2 cups loosely packed)
Fresh basil or parsley leaves for garnish (optional)