Ingredients:

  • 2 tbsp (30 ml) olive oil
  • 3 cups (720 ml) marinara sauce (store-bought or homemade) — reserve 1/2 cup (120 ml) for finishing
  • 12 lasagna noodles (dried) — about 12 oz / 340 g (or 9–12 oven-ready sheets if using no-boil)
  • Salt and black pepper
  • 2 tbsp (30 ml) olive oil or butter (for sautéing)
  • 1 medium shallot, finely chopped (about 60 g)
  • 3 cloves garlic, minced (about 12 g)
  • 16 oz (450 g) cremini or button mushrooms, sliced
  • 6 oz (170 g) kale, stems removed, leaves thinly sliced (or baby kale)
  • 15 oz (425 g) part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 1 cup (100 g) freshly grated Parmesan or Pecorino Romano, divided (¾ cup for filling, ¼ cup for topping)
  • 1 tsp (1 g) dried thyme or 1 tbsp fresh thyme leaves
  • Zest of 1 lemon (optional)
  • Pinch of crushed red pepper (optional)
  • Freshly ground black pepper and salt to taste
  • 8 oz (225 g) shredded part-skim mozzarella (about 2 cups loosely packed)
  • Fresh basil or parsley leaves for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil for the noodles and have sauce, cheeses, and a 9 x 13-inch baking dish ready.
  2. Cook lasagna noodles in boiling salted water until very al dente (slightly undercooked), typically 8–9 minutes for dried noodles; drain and transfer noodles to a sheet pan or platter, spread out and lightly coat with a little olive oil. Let cool 5–10 minutes so they’re workable.
  3. Heat 2 tbsp olive oil or butter in a large skillet over medium-high. Add shallot and cook until translucent. Add mushrooms and cook, stirring, until they release moisture and begin to brown, about 6–8 minutes. Add garlic and cook 30–60 seconds. Add kale and cook until wilted and most moisture has evaporated. Season with thyme, lemon zest (if using), crushed red pepper, salt and pepper. Remove from heat and cool slightly.
  4. In a mixing bowl combine ricotta, beaten egg, 3/4 cup (75–80 g) grated Parmesan, a pinch of salt and pepper. Fold in the cooled mushroom–kale mixture until thick and spreadable. If filling is too wet, squeeze excess moisture from vegetables or add a bit more cheese or breadcrumbs to thicken.
  5. Spread 1 cup (240 ml) marinara sauce evenly across the bottom of the baking dish. Working one noodle at a time, lay flat, spread about 3 tablespoons of filling over the noodle leaving a 1/2-inch clean border on one short end. Roll tightly from the long edge and place seam-side down in the dish. Repeat until all noodles are filled and arranged in the dish.
  6. Spoon remaining marinara sauce over the rolls (reserve about 1/2 cup for finishing if desired). Sprinkle shredded mozzarella and the remaining 1/4 cup (25 g) Parmesan over the top.
  7. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 8–15 minutes until cheese is melted and edges are bubbly and lightly browned.
  8. Let the rolls rest 5–10 minutes to set for neater serving. Garnish with chopped basil or parsley and serve hot.