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Heat 1 tablespoon of the olive oil in a medium straight-sided oven-safe skillet over medium heat. Meanwhile, crush and peel 2 large garlic cloves. When the oil is shimmering, add the garlic and 1/2 cup walnuts and cook, stirring occasionally, until the garlic is lightly golden-brown and the walnuts are toasted and fragrant, about 5 minutes (reduce the heat if the garlic is browning too quickly). Transfer the walnuts, garlic, and any residual oil to the bowl of a food processor fitted with the blade attachment or a blender.
Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, strip the leaves from 1 bunch kale and discard the stems. If needed, finely grate 2 ounces Pecorino cheese on the small holes of a box grater (about 1 cup). Grate 6 ounces mozzarella cheese on the large holes of a box grater (about 1 1/2 cups). Finely chop fresh basil leaves until you have 1/2 cup and reserve a few whole leaves for garnish.
Add the kale to the boiling water and cook until bright green and wilted, about 30 seconds. Use tongs to pull the leaves out of the water, let any excess water drip back into the pot, then transfer the kale into the food processor.
Add 9 lasagna noodles to the boiling water and cook 1 minute less than package directions, about 7 minutes. Meanwhile, add 1/4 teaspoon red pepper flakes, 1/4 teaspoon of the kosher salt, and half the Pecorino to the food processor. Pulse until the ingredients are finely chopped, about 10 (1-second) pulses. With the motor running, stream in the remaining 1/4 cup plus 2 tablespoons olive oil and process until smooth. Scrape down the sides of the bowl and add more olive oil 1 tablespoon at a time to thin it out as needed. Taste and season with more salt as needed.
Arrange a rack in the middle of the oven and heat the oven to 425°F. Coat a baking sheet with cooking spray. When the noodles are ready, drain and arrange in a single layer on the baking sheet.
Transfer 3/4 cup of the pesto (reserve the remaining for serving) into a large bowl. Add 1 cup of the mozzarella, all of the basil, 16 ounces ricotta cheese, 1 large egg, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until combined.
Spread all of the marinara sauce (3 cups) in the bottom of the skillet used to toast the walnuts. Then, assemble the rolls: Spread about 1/3 cup of the ricotta mixture onto each lasagna noodle. Roll them up one by one, then carefully cut each one in half to make two coils, doing your best to not let the filling spill out. You should now have 18 coils. Arrange in the skillet in a single layer with the ruffled edges facing upwards. Sprinkle with the remaining mozzarella and Pecorino.
Bake until the sauce is bubbling and cheese is browned, about 30 minutes. Let cool 5 minutes, then top with fresh basil leaves and serve with reserved pesto and marinara sauce from the skillet.