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  • 8-10 Dry Lasagna Noodles
  • 2 cups Marinara or Vodka Pasta Sauce
  • 1 Josie Organics Organic Kale Bunch
  • 8 oz Mushrooms
  • 2 Garlic Cloves, minced
  • 1 tbsp. Italian Herb Seasoning
  • 1/2 tsp. Salt
  • 15 oz Ricotta
  • ½ cup Grated Parmesan
  • 1 large Egg
  • (Optional) 1/3 cup Shredded Mozzarella, for topping

Servings: 8

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour


  • 1

    Preheat oven to 350F.

  • 2

    Bring a large pot of water to a boil. Add the lasagna noodles to cook according to package directions. Drain and set aside.

  • 3

    Remove the stems from the kale leaves, then finely chop the kale and mushrooms.

  • 4

    In a large skillet over medium high heat, add the olive oil. Add the chopped kale, mushrooms, and garlic. Season with salt. Sauté until the kale is bright and tender, about 4-5 minutes.

  • 5

    In a large bowl, combine the ricotta, grated parmesan, and egg. Mix until well-combined. Add the sauteed kale mixture and herb seasoning, then stir all ingredients together.

  • 6

    Spread a generous amount of the ricotta mixture over each cooked lasagna noodle, then roll up. Place in a baking dish.

  • 7

    Top the lasagna roll ups with marinara sauce and shredded mozzarella.

  • 8

    Cover with foil and bake 20 minutes, remove the foil to bake an additional 15-20 minutes. Enjoy warm!

A Bright Moment

A Bright Moment


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