Sunday, September 16, 2012

Kale Lasagna Rollups

So, the blogging has really fallen off in the last month. Here's the big news...WE'RE MOVING TO SEATTLE!! So, given that Seattle is two-thousand miles away from where we live now, and involves me quitting my job, finding a new place to live while getting our current home ready for sale and figuring out how the heck we actually get ourselves and the dogs across the country, I haven't been doing much cooking. Sadly, my CSA veggies were mostly eaten in super simple, non blog-worthy food (or even worse, not eaten at all) and our diet for the last several weeks has consisted of a lot of eating out (insert frowny face here).

But, as I realize I can't end the month of September without blogging SOMETHING, I thought I'd dig up a recipe I made a while back (before my life got turned upside down) and share it. This recipe is based off of one on for Spinach Lasagna Rolls. Since I had Kale on hand from the CSA, I thought I'd use that here. The original recipe called for frozen spinach, thawed and drained. Since my kale was fresh I
just chopped the kale, wilted the in a saucepan with about an inch of water with a covered lid, and then drained off the excess liquid. Overall, this was fairly simple to make, however I still managed to forget the Parmesan cheese in the mixture and so my rolls were lacking in salt. If I made this again, I'd highly recommend using a lot of sauce. I skimped because I didn't have a ton of sauce on hand and because ricotta tends to be a drier cheese this just was a little dry for my taste.

This would make a great freezer meal!

Here's the recipe, modified to include Kale instructions
  • 9 lasagna noodles, cooked
  • 1 bunch of kale (or use swiss chard, or spinach)
  • 15 oz fat free ricotta cheese (I like Polly-o)
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and fresh pepper
  • 32 oz tomato sauce
  • 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
  1. Preheat oven to 350°. 
  2. Chop the kale into small ribbons or pieces. In a large saute pan with a lid, fill bottom with a little water (about 1/3-1/2 cup or so) and add kale, heating through until kale is softened to your liking. Drain out any excess liquid.
  3. Combine kale, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
  4. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  5. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
  6. To serve, ladle a little sauce on the plate and top with lasagna roll.

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