- 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
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Preheat oven to 350F.
Bring a large pot of water to a boil. Add the lasagna noodles to cook according to package directions. Drain and set aside.
Remove the stems from the kale leaves, then finely chop the kale and mushrooms.
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.
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.
Spread a generous amount of the ricotta mixture over each cooked lasagna noodle, then roll up. Place in a baking dish.
Top the lasagna roll ups with marinara sauce and shredded mozzarella.
Cover with foil and bake 20 minutes, remove the foil to bake an additional 15-20 minutes. Enjoy warm!