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 Skinnytaste.com 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
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- 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.
- To serve, ladle a little sauce on the plate and top with lasagna roll.