Guess what secret vegetable in this is? (Say kale. Say kale).
Yes, I’m bombarding you with yet another recipe that incorporates kale. This dish is a huge hit with Mr. Mother Thyme and my one and a half year old twins who have become somewhat picky eaters. When there are no leftovers, it’s a home run for Team Mom for a successful dinner!
You know what’s great too? If you purchase kale to make some Roasted Balsamic Kale Chips or Quinoa with Kale Pesto, Artichokes and Sun Dried Tomatoes, keep a cup aside to make this dish. AND if whip up a batch of Baked Blueberry Ricotta Donuts, get enough so you have ricotta on hand to make this. See how this is coming full circle? Incorporating ingredients on hand to make a variety of dishes.
These delicious vegetable lasagna rolls are packed full of spinach, sauteed kale and grated carrots mixed with a creamy ricotta mixture. You can use this mixture with other pasta other than lasagna noodles such as manicotti or stuffed shells.
The topper (literally) on this is the Roasted Red Pepper Sauce. Give me a spoon and this sauce and I’m happy. Simple and packed full of incredible flavor. It is a wonderful compliment to this dish. The sauce can easily be substituted for a marinara or a white sauce if you prefer but if you can give it a try with this sauce you won’t regret it.
This makes a perfect weeknight dinner. Whip it up the night before or in the morning and reheat when ready to dine. A perfect meal to end the day.
Vegetable Lasagna Rolls with Roasted Red Pepper Sauce
10-12 lasagna noodles, cooked al dente and drained
15oz ricotta cheese (whole or part skim)
1 cup mozzarella cheese, shredded (plus additional for sprinkling on top)
1/4 cup Parmesan cheese, shredded
1/2 teaspoon dried parsley flakes
1 large egg
1 cup frozen chopped spinach, thawed and drained well
1 cup chopped kale leaves
1 garlic clove, minced
1 tablespoon olive oil
1/4 cup finely grated carrots
Roasted red pepper sauce (recipe below)
Salt and pepper
Preheat oven to 350 degrees F. (If making Roasted Red Pepper Sauce, start with that first as oven needs to be at 400 degrees F. After peppers are roasted reduce heat to 350 degrees).
Heat olive oil in a medium skillet over medium heat. Add minced garlic, cook for 1-2 minutes. Toss in kale and a pinch of salt and cook for 3-4 minutes until kale is cooked through and slightly wilted. Let cool slightly.
In a medium bowl combine ricotta cheese, egg, mozzarella cheese, Parmesan cheese, parsley flakes and a pinch of salt and pepper. Gently fold in spinach, kale and carrots.
To assemble vegetable rolls. Lay one lasagna noodle on a clean surface, add desired amount of mixture to one end of the noodle. Roll the noodle up with mixture. Continue to assemble each roll until all mixture is used.
Lay a thin layer of sauce on the bottom on 9″x13″ casserole pan. Place lasagna rolls in pan top with sauce. Bake for 30 minutes. Sprinkle with mozzarella cheese and bake for 10 additional minutes or until cheese is melted and bubbly.
Let sit for 5-10 minutes before serving.
Roasted Red Pepper Sauce
2 red peppers, cut into wedges
2 tablespoons butter
1/4 cup all-purpose flour
1 cup skim milk (or 1%, 2% or whole milk)
1/4 cup shredded mozzarella
Splash of olive oil
Salt and pepper
Preheat oven to 400 degrees F.
Toss red peppers with a splash of olive oil and place skin side down on baking sheet. Bake for 15-20 minutes until skin is slightly charred.
Place roasted red peppers in food processor or blender and blend until pureed.
In a medium saucepan melt butter over medium heat. Add flour to melted butter and stir until melted is incorporated into flour. Slowly pour in milk and continue to stir until mixture is thick. Stir in mozzarella cheese until melted followed by red pepper puree. Stir until blended. Remove from heat.