Easy Meatless Lasagna Rolls Recipe
An easy vegetarian recipe that kids are going to love. These cheesy lasagna rolls are perfect for meatless Mondays.
Servings 4 people
Calories 241kcal
Ingredients
- 1 can whole tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 clove garlic minced
- 1 shallot
- 1 tablespoon olive oil
- 3 cups kale - we used red kale but you could substitute curly kale which is readily available
- 400 grams ricotta cheese
- 1 large egg
- 2 cups grated mozzarella cheese
- 1 ½ cups grated parmesan cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 350°.
- Start by making the tomato sauce. Heat the olive oil in a saute pan, over medium heat. Add the minced garlic and shallot. Saute until the garlic is fragrant and the shallot is soft - only a few minute - you don't want to burn the garlic.
- Pour in the can of crushed tomatoes, the tomato paste, dried herbs, salt and pepper. Bring to a boil and then drop the temperature to a simmer. Let the sauce simmer away, while you prepare the lasagna rolls.
- Now it's time to work on the lasagna rolls. Bring a large pot of water to the boil and cook the lasagna noodle, according to the box directions. Be sure that you do not over cook the noodles. They need to be able to roll, without falling apart.
- When the lasagna noodles are done, drain them into a colander and then toss them with a splash of olive oil, so they don't stick together.
- While the noodles are cooking, it's time to make the filling. Begin by processing the kale in a food processor. You could substitute thawed, frozen spinach, however the kale provides an earthy, richer flavour than spinach.
- Add the processed kale to a large bowl. Add in the ricotta, 1 cup of mozzarella, 1 cup of grated parmesan, and 1 egg.
- Stir everything together, until it is totally combined.It's time to assemble the rolls. Start by preparing the 9" x 13" baking dish - spread 1 cup of tomato sauce in the bottom of the dish.
- Now, lay the pieces of lasagna on a parchment paper lined surface. Spread the filling along the middle of the piece of lasagna. Each piece of lasagna noodle will use around 2 tablespoon of the filling.
- Roll up the lasagna noodle and place it in the baking dish, with the seam on the bottom.Keep on rolling and adding the rolls to the baking dish. Your dish should take about 15 rolls.
- Once the dish is filled with lasagna rolls, it's time to add the sauce. Spread the remaining sauce all over the rolls. Then sprinkle the remaining mozzarella over the sauce.
- Bake the lasagna rolls for 25-30 minutes. If you like a browned top, place the dish under your broiler until it is toasted.
Notes
Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products I am using an you may not be using the same products/brands. Thus, the nutrition info may vary.
Nutrition
Calories: 241kcal | Carbohydrates: 7.38g | Protein: 21.21g | Fat: 14.34g | Saturated Fat: 7.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.6g | Cholesterol: 50mg | Sodium: 772mg | Potassium: 226mg | Fiber: 1.3g | Sugar: 1.65g | Vitamin A: 2800IU | Vitamin C: 15.7mg | Calcium: 570mg | Iron: 0.7mg