Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls Recipe {Vegetarian}

Step 1

Preheat the oven to 425 degrees F.

Step 2

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just tender. Drain the noodles, gently rinse with cold water and lay on a kitchen towels, separated from each other.

Step 3

For the filling, heat 2 teaspoons olive oil in a large frying pan set over medium heat. Add onions and saute until soft, 4 to 5 minutes. Add garlic and saute for additional 30 seconds.

Step 4

Add the remaining 1 teaspoon olive oil and the mushrooms. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.

Step 5

Add the kale and cook until the kale is slightly wilted and bright green, about 1 minute. Stir in the sun-dried tomatoes. Transfer the mixture to a large bowl and allow it to cool.

Step 6

Place the cottage cheese in the bowl of a food processor or blender and puree until smooth.

Step 7

Stir the cottage cheese, ¼ cup Parmesan cheese, basil, dried chile flakes, salt and pepper into the mushroom mixture.

Step 8

Lay a few lasagna noodles on a cutting board. Spread 3 heaping tablespoons of the mushroom mixture along each noodle. Starting at one short end, tightly roll up the lasagna noodle and filling.

Step 9

Prepare a 9- by 13-inch baking pan by spreading 1 cup tomato sauce on the bottom. Arrange the lasagna rolls, seam side down. Repeat with the remaining lasagna noodles and filling.

Step 10

Spread additional 1½ cups tomato sauce on top, and sprinkle with the remaining Parmesan cheese.

Step 11

Cover with foil and bake for 20 minutes. Remove foil and bake for additional 10 minutes, or until cheese is melted. Remove from oven and let cool for 10 minutes before serving.