Cheesy Mushroom and Kale Lasagna Roll Ups are a deceivingly light pasta dish that will leave your guests WOW'ed and their bellies happy! It may seem like a lot of steps, but each one is simple and can be broken up easily. These are worth every bit of effort!
5sprigs fresh thymeor ½ tsp. dried thyme, plus more for garnish
4clovesgarlicminced or pressed
¾tsp.Kosher salt
¼tsp.freshly ground black pepper
¼cupdry white winewe use Chardonnay
Lasagna Roll-Ups
12lasagna noodlesnot oven-ready
15oz.ricotta
1cupmozzarellashredded
½cupParmesanshredded, plus more for garnish
Instructions
To Make the Cauliflower Cheese Sauce
Steam the cauliflower either in the bag if you can find the steam-in-the-bag kind or in a vegetable steamer. You can also boil the cauliflower florets until fork-tender, about 10 minutes. Whichever way you choose, be sure to make the florets fork-tender so they blend well with the other ingredients.
In a food processor or blender, combine the cooked cauliflower florets with the remaining ingredients. Blend until smooth.
The cheese sauce can be made up to 3 days ahead of time. Just store in an airtight container in the fridge until you’re ready to assemble the lasagna roll-ups.
To Make the Mushroom and Kale Mixture
In a large Dutch oven or nonstick skillet, melt the butter over medium-high heat. Add in the onions, mushrooms, and kale. Sauté until softened (about 8 minutes), stirring occasionally. Add in the thyme sprigs, garlic, salt, and pepper. Cook an additional minute, until fragrant. Pour in the wine to deglaze the pan. Allow to simmer, cover, then reduce heat to medium-low. Cook until liquid evaporates by half (about 5 minutes). Remove thyme sprigs.
To Assemble the Lasagna Roll-Ups
Preheat oven to 350.
Cook your lasagna noodles until al dente (about 8 minutes) in a large pot of boiling, heavily-salted water. Drain and allow to cool slightly on paper towels until ready to assemble.
Meanwhile, mix together the ricotta, Parmesan, and mozzarella cheeses.
Spoon about 3 tbs. of the mushroom and kale mixture onto the end of a lasagna noodle. Dollop on about 2 tbs. of the ricotta mixture. Roll-up (it’s okay if it’s messy – pasta ain’t perfect) the mixture until closed.
Place in a 9x13” pan coated with cooking spray.
Repeat with remaining mushroom and kale mixture, ricotta mixture, and lasagna rolls.
If you have any extra of the mixtures, just sprinkle them over top the lasagna rolls.
Top with Cauliflower Cheese Sauce, then sprinkle on a handful more Parmesan.
Bake at 350 for 25 minutes. Turn heat up to broil and broil for 4 minutes, until cheese is golden bubbly.
Allow to rest 10 minutes before serving.
Garnish with freshly chopped flat-leaf parsley or fresh thyme, if desired.
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Notes
The Cauliflower Cheese Sauce can be made up to 3 days ahead of time. Just prepare as above, then store in an airtight container in the fridge until ready to assemble.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword Cheesy Mushroom and Kale Lasagna Roll Ups, Lasagna Roll Ups, pasta