Lasagna Roll Ups with Ricotta and Kale

Lasagna Roll Ups with Ricotta and Kale

• 1 - 16oz box of lasagna noodles (not no boil noodles)

• 1 onion, diced

• 2 cloves minced garlic

• 1 tsp. fennel

• 1 tsp. oregano

• salt and pepper

• 28 oz. crushed tomatoes

• 15 oz. ricotta

• 1 egg

• Zest of 1 lemon

• 2 cups mozzarella

• 1 cup Parmesan cheese

Preheat oven to 425°F.

Cook off the lasagna noodles according to packaging instructions. Drain and rinse under cool water. Lay pasta noodles in a single layer on a sheet tray - discard any broken noodles. (The dish uses 10 noodles)

In a medium saute pan add the onion and olive oil. Cook the onion for 4 to 6 minutes or until soft and translucent. Add the garlic, fennel and oregano and cook for another 30 seconds. Add the tomatoes and cook for 4 to 6 minutes over medium heat until reduced slightly. Set aside.

In a bowl mix the ricotta, egg, lemon, and large pinch of salt and pepper.

Assemble the dish by spreading about 2 tbs. of the ricotta mixture on the lasagna noodle, followed by a sprinkle of both cheeses. Roll the lasagna noodle up starting with the shortest end. Repeat with remaining noodles.

In a 8 x 10 “ oven proof dish , add 2 cups of the tomato mixture to the bottom. Begin to place the roll ups, lengthwise, seam side down. Repeat with all roll ups. Top with remaining tomato sauce followed by remaining cheese.

Bake uncovered for 20 minutes.

Let cool slightly before serving.

Makes 4 servings