Italian Shrimp Omelette
This Italian Shrimp Omelette comes packed with flavors and textures, creating a delicious dish. This is the perfect recipe to serve for brunch or any of your special occasions!
Read MoreMushroom Kale Lasagna Rolls
Drescription
Mushroom Kale Lasagna Rolls are one of the tastiest ways to enjoy kale! They are quick, easy and perfectly portioned.
Ingredients
- 10 9 oz dry lasagna noodles, cooked
- 2 1/2 cups marinara sauce
- 5 cups kale (stems removed, chopped fine)
- 8 oz mushrooms (chopped fine)
- 1 tsp olive oil
- 2 cloves garlic (chopped)
- 15 oz part skim ricotta cheese (i like polly-o)
- 1/2 cup grated parmesan cheese
- 1 egg (whisked)
- salt and fresh pepper
- 3 oz 10 tbsp part-skim mozzarella cheese, shredded
Directions
- Preheat oven to 350F.
- Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
- Place kale in a food processor and pulse a few times until chopped.
- In a large skillet, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes.
- Add mushrooms to the pan, cook until soft, an additional 5-6 minutes. Adjust salt and pepper, to taste.
- Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl. Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry.
- Take 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 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.
- Makes 10 rolls. Serve with extra sauce on the side.
