less guilt lasagna roll-ups
Hiyo lovely friends! Last night I was feeling a little adventurous and decided to go with a twist on the classic Italian dish, Lasagna. The Mr. is a huge fan of lasagna and so I figured it would be a big hit. Needless to say, it was! It was actually really e a s y, just a little prep, roll, and bake. So here goes nothing....
Feeds 4 (unless your Mr. eats for 3)
*note, all ingredients are organic, non-gmo and local if possible.
1 yellow onion, diced
4 garlic cloves, diced (add more if you wish)
3 cups of sliced mushrooms (dealers choice here, I used button)
1 bunch of kale, de-stemmed and roughly chopped (you could substitute with spinach)
1/2 cup fresh basil, roughly chopped (I may sneak a little more, shh)
zest of 1/2 lemon and juice
2/3 cup of ricotta cheese*
2 teaspoons of crushed red chili flakes
1 teaspoon of high quality salt
2 tablespoons of EVOO (extra-virgin olive oil)
*note, if you want to go vegan here, substitute the ricotta cheese for a tofu based or cashew based "ricotta". Similar here.
1 box whole wheat or brown rice lasagna noodles
*if you are looking to go GF here, use eggplant or zucchini instead. recipe here.
2 cups store bought tomato sauce, I bought this kind at Whole Foods.
pre-heat oven to 350
Bring olive oil over medium heat in large saucepan
add chopped onions and cook until translucent, roughly 5 minutes
add dash of salt and crushed red pepper flakes
lower heat, add chopped garlic, cook for another 5 minutes
add mushrooms, and cook down, roughly 8 minutes
add kale, lemon zest, and lemon juice and wait until kale is wilted
then toss in the fresh basil and ricotta cheese
combine and taste for seasoning, add more salt, pepper, basil, red pepper, etc.
Follow box directions
salt water well
note: you want your noodles to malleable enough so that you can roll them up but not too soft that they break. Keep an eye here.
Drain and separate so that they don't stick too each other.
Rolling-Up the magic
Prepare baking pan by adding 2/3 cup of sauce to the bottom of the pan and spreading evenly
take a lasagna sheet and place 2 tablespoons of filling on one side of the sheet and roll up.
Place seam side down in your pan
repeat, repeat until the pan is full of cute little roll-ups.
Add remaining sauce to the tops of your roll-ups.
Option: add raw fresh mozzarella sparingly to the top of your roll-ups. You can also sprinkle raw parmesan on the tops too. I am going to let you decide this. :)
Bake on 350 for roughly 15 minutes, then bump up to 375 for another 10 minutes, and if you like a little sizzling action I turn on the broiler for the last 2-3 minutes.
Top with fresh basil and red pepper flakes. Viola. Enjoy!
*cooks note: you can always add any fresh veggies that you have in your drawer into this recipe, eggplant, zucchini, tomatoes, red peppers would be great too!
Any questions on substitutes, this recipe or going the paleo, vegan route--- let me know! I am happy to assist.
With lots of love and light,