Easy, healthy, family-friendly freezer meal of kale stuffed lasagna rolls.
Author:by Deanna Segrave-Daly, RD
Yield:12 servings (3 rolls per serving.) 1x
2 teaspoons olive oil
2 garlic cloves, minced
6 cups chopped kale, stems removed (or you can swap in spinach)
16 ounces ricotta cheese
8 ounces part-skim mozzarella, shredded
1 cup Parmesan, Romano or Asiago cheese, grated
1 (15 ounce) can low-sodium pizza sauce
1 cup grape tomatoes, diced
1/4 cup fresh basil leaves, chopped
18 lasagna noodles (NOT no boil)
In a large skillet over medium heat, heat oil. Add garlic and sauté for 1 minute. Add kale and sauté for about 5 minutes or until tender. (If using spinach, this will take less time.) Remove from heat, cool and then squeeze liquid out of greens.
In a large bowl, mix together ricotta cheese, mozzarella and 3/4 cup Parmesan cheese. Add kale and mix well.
In a small bowl, mix together pizza sauce, tomatoes and basil.
Cook lasagna noodles according to directions. Drain.
Using either one 13x9x2-inch pan or two 9×9-inch pans (tin is best if freezing – do not use glass if not baking immediately), spread a little bit of sauce on the bottom of the pan(s).
To assemble rolls, take one noodle and spread out on a flat surface. Scoop about 3 tablespoons of kale cheese mixture and spread evenly on noodle. Roll up noodle and then cut in half crosswise. Place rolls cut side down in pan. Repeat with remaining rolls.
Gently spoon remaining sauce over lasagna rolls in pan.
If freezing, place sheet of wax paper over pan and then wrap in heavy aluminum foil.
When ready to bake, preheat oven to 350 degrees F.
Remove wax paper and recover with foil. Bake for 45 minutes, remove from oven, sprinkle with remaining 1/4 cup Parmesan and return to oven uncovered. Bake for another 5 minutes or until the cheese is completely melted. Serve warm.