Wednesday, February 3, 2016

Skinny Kale Lasagna Rolls

Don't let the words skinny and kale fool you into thinking these babies aren't amazing. They're loaded with flavor and with just enough noodle and cheese to satisfy your Italian food craving while still respecting your New Years resolution. You're welcome.

A word about marinara sauce: spend the extra couple bucks on a fancy brand. It's worth it. Tomato Basil flavor works very well in this dish. 

A word about kale: well, first, you can totally substitute with spinach if you like. Whichever one you choose, be sure to remove the excess water from it. I press my kale with paper towels (several paper towels) when it's finished draining in the colander to drain out more water.

A word about basil: I love fresh basil! You can substitute with dried basil if you must, but it's definitely worth a trip to the store to get these fresh, flavorful herbs. 

And a final word about portions: How many rolls are you supposed to eat? As many as you want, you're the boss!!

However, to take advantage of the "skinny" aspect of these skinny kale lasagna rolls, you should have just one (two at the most!) with a nice fresh salad. Like this one:

...and just pretend that you're not thinking about garlic bread...garlic bread? What's that? ;)

Skinny Kale Lasagna Rolls

Yield: 10 servings

10 lasagna noodles, cooked
2 Teaspoons olive oil
1/3 Cup onion, diced
2 garlic cloves, minced 
12 Ounces frozen chopped kale, cooked and drained
15 Ounces part skim ricotta cheese 
1/2 Cup grated Parmesan cheese 
1 egg
10 fresh slices part skim mozzarella cheese (or 10 Tablespoons shredded)
36 Ounces marinara sauce (preferably tomato basil flavor)
1/3 Cup fresh basil, finely chopped 
1/2 Teaspoon dried oregano
1/2 Teaspoon dried parsley 
1/4 Teaspoon salt (or just omit the salt altogether if you generally prefer less salt/sodium in your food)
1/2 Teaspoon ground pepper

Preheat oven to 350°. 

Heat the olive oil in a nonstick pan over medium heat and add onions and garlic. Cook for about 4 minutes, stirring frequently, then reduce heat to low and add oregano and parsley. Continue cooking until onions are clear and tender.

Prepare the filling by combining the onion-garlic-herb mixture with the kale, ricotta cheese, Parmesan cheese, egg, basil, salt and pepper in a bowl.

Spoon about 1/3 cup of the marinara sauce on the bottom of a baking dish (size 9x12 or 9x13 is perfect).

Lay your lasagna noodles on wax paper on the counter. Using your fingers or a utensil (I prefer to use my fingers) spread about 3 heaping tablespoons of filling evenly on each noodle. I like to divide the filling between the noodles before rolling them so I can make sure all of the noodles get an equal amount of filling (because otherwise the world will end lol). Roll the noodles and place them seam side down into the baking dish.

Spoon more sauce over the noodles in the baking dish and top each one with a slice of mozzarella cheese (or a tablespoon of shredded). Place foil over the baking dish and bake for 40 minutes, or until cheese melts. Remove foil and place in the broiler for a couple minutes to give the cheese a little friendly burn ;)

Serve by ladling some sauce on a plate and top with a skinny kale lasagna roll...or two.

So what did you think of my skinny kale lasagna rolls? Please let me know in the Comments section below! 

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