Directions

• 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!