10 lasagna noodles, cooked
2 1/2 cups marinara sauce
5 cups kale, stems removed, chopped fine
1 cup mushrooms, chopped fine
1 tbsp olive oil
2 cloves garlic, minced
500 g container ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt & pepper
mozzarella cheese, shredded
Preheat oven to 350 degrees. Spread about 1 cup of marinara sauce on the bottom of a 9x13 baking dish.
Place kale in a food processor or blender and pulse a few times until finely chopped.
In a large saucepan, heat oil over medium heat. Add garlic and saute until golden, about a minute. Add kale, salt and pepper and saute about 5 minutes. Add mushrooms and cook until soft, an additional 5-6 minutes.
Mix ricotta, Parmesan, egg and salt and pepper in a bowl. Add the kale/mushroom mixture. Stir to combine.
Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry. Take about 1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle more marinara sauce over the noodles in the baking dish and top with mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.
From www.skinnytaste.com
