We both wanted something warm. Something comforting. With very little effort. For me that screams nothing but pasta. I had been eyeing lasagna roll ups for a while because its not your traditional lasagna - sloppy messy layered squares. I love how it's a single serve dish that not only looks fancy but tastes incredibly delicious.
I am not a big meat based lasagna person. Actually, I have never ever eaten one before. For this Valentine's Day, I kept it pretty simple and went with a kale and spinach route. If kale is not your thing, use all spinach. I also added crimini mushroom for some meaty texture. When mixed in with two different cheeses and tomato sauce - its makes a gooey, warm, comfort food - perfect for any occasion!
Kale, Spinach Mushroom Lasagna Roll Ups
For 5 roll ups
5 whole wheat lasagna noodles, dry
1 cup tomato sauce of your choice ( I used Ragu's Light No Sugar Added Tomato Basil)
1.5 cup finely chopped baby spinach, fresh
1.5 cup finely chopped kale, frozen
4 crimini mushroom, finely chopped
½ cup low fat ricotta cheese
½ cup part skim shredded mozzarella cheese
2 teaspoon garlic powder
1 tablespoon Parmesan cheese, to sprinkle
dried or fresh basil, chopped
-Preheat the oven to 375 F
-Boil lasagna noodles according to the directions on the package. Drain and keep aside
-Meanwhile, chop kale, spinach, and mushrooms
-In a bowl, mix veggies, cheeses, egg, and garlic powder until well combined
-Spread ½ cup of tomato sauce in a baking pan
-Take lasagna noodle and spread 1-1.5 tablespoon veggie-cheese mixture and roll it tightly seam side down in a baking pan. Do the same with the rest of the noodles
-Spread remaining ½ cup of tomato sauce on top and sprinkle 1 teaspoon Parmesan cheese on top.
-Bake for about 30-35 minutes
-Serve warm with fresh or dried basil leaves