Mushroom Kale Lasagna Rolls Creamy Ricotta Caramelized Mushrooms
Table of Contents
Recipe Introduction
Mushroom Kale Lasagna Rolls are my cozy, weekday win. Earthy mushrooms, garlicky kale, and silky ricotta shine.
Ever tried Lasagna Rolls without meat? A survey found one in three cooks try meatless meals.
This dish nods to Italian home cooking. Difficulty is medium with several simple steps.
Plan about 1 hour 15 1 hour 20 minutes total. Yields twelve rolls, serving six comfortably.
Serve two rolls per person with salad. Great as make-ahead Vegetarian Lasagna Rolls.
Kale adds vitamins A and K. Ricotta and mushrooms boost protein and umami.
Perfect for weeknight dinners and small gatherings. It feels like Caramelized Mushroom Lasagna without heaviness.
Swap kale for spinach for a softer filling. Use No-Boil Oven Ready Lasagna Roll Ups for quicker prep.
I learned to squeeze excess moisture out. Now let's move to the ingredients list.
Oh my gosh, I once burned a corner. Moisture control saved the next tray completely.
Try Pioneer Woman Cheesy Creamy Sage Baked Ravioli sometimes. Also, Fried Cheese Ravioli With Marinara Sauce hits nostalgia.
Serve with roasted Spaghetti Squash for a lighter meal. It fits right into weekly Meatless Meals plans.
Ready for the ingredient list and steps? Grab your rolling pin of patience.
Difficulty is medium, but doable. Cook noodles until very al dente, about 8– 9 minutes .
This makes twelve rolls, about six servings. Plan two rolls per person with sides.
You can assemble a day ahead. Refrigerate covered and add five to ten minutes.
Preheat oven to 375° F — 190° C . Cover for twenty minutes, then brown briefly.
Spread filling evenly, roll tight, seam down. This keeps rolls from unravelling while baking.
Each serving has about six hundred calories. Protein lands around twenty five grams.
Call them Mushroom Kale Lasagna Roll Ups too. Some call them Ricotta Mushroom Kale Rolls.
Ready to grab ingredients and start cooking? Onward to the ingredients list below.
Ingredients & Equipment
I made these Mushroom Kale Lasagna Rolls for a friend once. She called it cozy food. I kept thinking about texture. Mushrooms, ricotta, and bright kale. It sings.
Main Ingredients
For the Assembly & Base:
- 2 tbsp (30 ml) olive oil
- 3 cups (720 ml) marinara sauce, reserve 1/2 cup (120 ml)
- 12 lasagna noodles about 12 oz / 340 g (or 9 12 oven ready sheets )
- Salt and black pepper
For the Filling:
- 2 tbsp (30 ml) olive oil or butter
- 1 medium shallot (60 g) , finely chopped
- 3 cloves garlic (12 g) , minced
- 16 oz (450 g) cremini or button mushrooms, sliced choose firm, dry caps for more flavor
- 6 oz (170 g) kale, stems removed, thinly sliced baby kale if you want a softer bite
- 15 oz (425 g) part skim ricotta look for creamy, not watery
- 1 large egg , beaten
- 1 cup (100 g) grated Parmesan, divided ( 3/4 cup for filling, 1/4 cup for topping)
- 1 tsp (1 g) dried thyme or 1 tbsp fresh thyme
- Zest of 1 lemon (optional)
- Pinch crushed red pepper, salt, pepper
For the Topping:
- 8 oz (225 g) shredded part skim mozzarella (about 2 cups )
- Fresh basil or parsley to finish
Quality notes: pick ricotta that’s thick. Buy mushrooms with tight caps. Use a robust marinara for depth.
Seasoning Notes
Essential combos: thyme plus lemon zest brightens the mushrooms. Garlic plus shallot is the base. Add crushed red pepper for a gentle kick.
Flavor boosters: a splash of balsamic in the mushrooms helps caramelize. Stir 1 tbsp butter into the filling for silkiness.
Quick subs: swap baby spinach for kale. Use cottage cheese blended for ricotta. For No-Boil Oven Ready Lasagna Roll Ups, increase sauce slightly.
Equipment Needed
- 9 x 13 inch (23 x 33 cm) baking dish (essential)
- Large pot for pasta (or deep skillet as a double duty pot)
- 12 inch skillet for sautéing mushrooms/kale (cast iron or nonstick)
- Mixing bowl, cheese grater, spatula, colander
Common swaps: a rimmed sheet pan works for draining noodles. Tongs can replace a spatula. A microwave safe bowl helps warm sauce.
This recipe sits nicely among Lasagna Rolls, Ricotta Mushroom Kale Rolls, and make-ahead Vegetarian Lasagna Rolls. Honestly, it reminds me of rustic Caramelized Mushroom Lasagna and even riffs on Mushroom Kale Lasagna Roll Ups.
Try it and tell me if it beats your favorite Meatless Meals.
Cooking Method
I love making Mushroom Kale Lasagna Rolls on a lazy Sunday. They feel fancy, but they’re honest. Fun hook: many home cooks shave off dinner stress by making lasagna ahead.
Prep Steps
Get your mise en place ready. Chop shallot, mince garlic, and slice mushrooms. Remove kale stems and grate cheeses.
Save time by lining cooked noodles on a sheet pan. Drizzle a little oil. Stack everything near the stove. That speeds assembly.
Safety note: steam and bubbling sauce burn. Use oven mitts. Open foil away from your face.
step-by-step Process
- Preheat oven to 375° F ( 190° C) . Boil salted water for noodles.
- Cook noodles very al dente 8– 9 minutes . Drain and spread to cool.
- Sauté shallot, then mushrooms until browned and dry. Add garlic. Wilt kale. Look for bright green leaves.
- Mix ricotta, egg, ¾ cup Parmesan , and cooled filling. Make a thick spreadable mix.
- Spread 1 cup marinara in dish. Fill each noodle and roll tight. Top with sauce and 2 cups mozzarella .
- Cover and bake 20 minutes , then bake uncovered 8– 15 minutes until cheese is golden.
Visual cues: mushrooms should have brown edges. Kale must be soft, not soggy. Sauce should bubble around edges when done.
Critical temperatures and times matter. Noodles undercook by a minute. Oven at 375° F ( 190° C) gives even heat. Rest rolls 5– 10 minutes before serving.
Pro Tips
Use a spatula to spread filling evenly. Squeeze excess moisture from mushrooms. This prevents a watery filling.
Expert shortcuts: swap dried noodles for No-Boil Oven Ready Lasagna Roll Ups . Or use leftover marinara. For a richer filling, stir ¼ cup mascarpone into the ricotta.
Common mistakes to avoid: overcooking noodles. Skimping on mushroom browning. Adding wet filling to ricotta.
make-ahead option: assemble and refrigerate up to 24 hours. Add 5– 10 minutes to baking time if cold.
Honestly, I once tried this with spaghetti squash. It worked, but the classic roll ups win every time. Try pairing with a crisp salad.
These are perfect for Meatless Meals and make great leftovers.
Recipe Notes
I made Mushroom Kale Lasagna Rolls on a rainy Sunday. Julia Child said, people who love to eat are the best people. That feels right here.
Serving Suggestions
Serve these Lasagna Rolls with a bright salad. Arugula with lemon cuts the richness. Toasted garlic bread soaks up the sauce.
If you want nostalgia, pair with a plate of Fried Cheese Ravioli With Marinara Sauce . For a lighter swap, try roasted Spaghetti Squash instead of bread.
A light red wine like Pinot Noir works. Sparkling water with lemon is great too.
Storage Tips
Cool completely before storing. Cover tight and refrigerate up to 4 days. For longer storage, freeze the rolls. Place them in an airtight dish.
Freeze for up to 2 months. Thaw overnight in the fridge before baking.
Reheat in the oven for best texture. Preheat to 375° F ( 190° C) . Cover with foil and bake 15 20 minutes until hot.
For a quick fix, microwave single portions. Heat 90 120 seconds, stirring halfway.
Variations
Swap kale for baby spinach. That makes a milder filling. Add cooked Italian sausage for a non-vegetarian twist. Try stirring ¼ cup mascarpone for extra creaminess.
For vegans, blend firm tofu with nutritional yeast. Use No-Boil Oven Ready Lasagna Roll Ups if you're short on time. I once used oven ready sheets.
They worked fine but needed extra sauce.
Seasonal swaps are fun. In fall, add caramelized onions and sage. That leans toward Pioneer Woman Cheesy Creamy Sage Baked Ravioli vibes.
In spring, toss in peas and lemon zest. I also tried a richer version called Ricotta Mushroom Kale Rolls . It was decadent.
Nutrition Basics
Each serving runs about 600 calories. Protein sits near 25 30 grams. Fiber gives about 4 6 grams. This is a solid Meatless Meals option.
The kale offers vitamins A and K. Mushrooms add umami and B vitamins. Ricotta supplies calcium and protein.
I learned a few things making this. Don’t rush draining mushrooms. Too much moisture ruins the rolls. Let them cool before folding. That tip saved my Sunday dinner.
Conclusion Make these as a make-ahead dish. They reheat beautifully and impress guests. Try Mushroom Kale Lasagna Roll Ups once. You’ll fall in love.
Frequently Asked Questions
What exactly are Mushroom Kale Lasagna Rolls and how are they different from regular lasagna?
Mushroom Kale Lasagna Rolls are individual lasagna noodles filled with a ricotta based mixture of sautéed mushrooms and kale, rolled up and baked with marinara and melted mozzarella think lasagne but in neat, single portion roll ups.
Compared with a traditional layered lasagna, the rolls are easier to portion, make-ahead friendly, and often drier in the filling if you control moisture properly, giving a cleaner presentation for dinner parties or weeknight meals.
How do I stop the filling from becoming too watery?
Cook the mushrooms and kale long enough for most of the liquid to evaporate you want browned mushroom edges and bright, wilted kale rather than a steaming pile. If it still seems wet, squeeze the cooled vegetables in a kitchen towel or fine sieve, or add a little extra Parmesan/breadcrumbs to thicken the ricotta mixture; this tip is a game changer whether you’re a novice or cooking like you’ve watched every episode of The Great British Bake Off.
Can I assemble these ahead of time or freeze Mushroom Kale Lasagna Rolls?
Yes assemble and refrigerate covered up to 24 hours (add 5 10 minutes to bake time if chilled). For freezing, arrange rolls in the dish, cover tightly, and freeze for up to 2 3 months; thaw in the fridge overnight before baking, or bake from frozen covered at the same temp but add about 20 30 minutes and bake until bubbly.
What are good variations or substitutions for dietary restrictions?
Swap kale for spinach or use baby greens for a milder texture; replace ricotta with blended cottage cheese or seasoned tofu for a lower fat or vegan option, and use a plant based shredded cheese to keep it dairy-free.
You can also add cooked sausage or shredded chicken for extra protein, or use no-boil lasagna sheets if you want to skip the pasta pot step adjust sauce quantity slightly for oven ready noodles.
How can I roll and bake the lasagna so the rolls stay intact and look neat?
Cook noodles very al dente so they’re flexible but not mushy, spread the filling in an even layer leaving a small clean edge, and roll tightly, placing each roll seam side down in a sauce lined dish.
Let the baked dish rest 5 10 minutes before serving this helps the filling set so slices come out tidy, which is especially satisfying if you’re serving guests or trying for Instagram worthy plating.
Mushroom Kale Lasagna Rolls Creamy Ricotta Caram
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 600 calories |
|---|---|
| Protein | 25 30 g |
| Fat | 20 25 g |
| Carbs | 55 65 g |
| Fiber | 4 6 g |
| Sugar | 6 9 g |
| Sodium | 700 900 mg |