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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 350F.
Step 2
Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Step 3
Place kale in a food processor and pulse a few times until chopped.
Step 4
In a large skillet, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes.
Step 5
Add mushrooms to the pan, cook until soft, an additional 5-6 minutes. Adjust salt and pepper, to taste.
Step 6
Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl. Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry.
Step 7
Take 1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Step 8
Ladle 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.
Step 9
Makes 10 rolls. Serve with extra sauce on the side.
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