Easy Vegetable and Kale Lasagna Roll-ups

Hey Recipe Critic readers! It’s Chelsea back again from Chelsea’s Messy Apron to bring you a meal to balance out that salted caramel sauce I just shared a few days ago 🙂

And this is just the meal to do that! It is super packed with healthy ingredients such as kale, veggies, and a vegetable marinara sauce. It’s a vegetarian meal, but trust me, you won’t miss the meat. With all the delicious vegetables and sauce PLUS the ricotta cheese, this is a meal to get your family on-board with meatless Mondays! The prep is quite simple and they can be ready in about 45 minutes (including the cooking time).

If you aren’t completely sold on kale, spinach is a great substitute. Enjoy 🙂

 More healthy and EASY dinner recipes from Chelsea’s Messy Apron:

Crockpot cheesy enchilada quinoa

Crockpot quinoa, chicken, and sweet potato fajitas

One skillet sweet potato burrito bowls

One skillet lemon chicken and red potatoes

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Easy Vegetable and Kale Lasagna Roll-ups

By: Chelsea Lords

It is super packed with healthy ingredients such as kale, veggies, and a vegetable marinara sauce. It’s a vegetarian meal, but trust me, you won’t miss the meat.

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 Servings

Ingredients 

1x2x3x

• ▢ 1 (16-ounce) box lasagna noodles, about 12 noodles
• ▢ 1 diced yellow bell pepper
• ▢ 1 diced red bell pepper
• ▢ ⅓ cup diced yellow onion
• ▢ 2 teaspoons minced garlic
• ▢ 2 tablespoons olive oil
• ▢ 1 ½ cups chopped kale, stems removed
• ▢ 3 cups mild chunky vegetable marinara sauce, divided
• ▢ 1 (15-ounce) container ricotta cheese
• ▢ 1 large egg
• ▢ 2 ¼ cups shredded mozzarella cheese, divided
• ▢ ½ cup shredded parmesan cheese
• ▢ fresh chopped parsley, optional for garnish

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Instructions 

• Preheat the oven to 350 degrees Fahrenheit.
• Boil 1 (16-ounce) box lasagna noodles, according to the package directions to al dente. Drain the noodles and lay them out to dry in a straight shape.
• In a large saucepan over medium heat, add 2 tablespoons olive oil. Once the oil is hot, add 2 teaspoons minced garlic, 1 diced yellow bell pepper, 1 diced red bell pepper and ⅓ cup diced yellow onion. Sauté until tender, and then add 1 ½ cups chopped kale, cook for about 1 minute.
• Stir in 1 cup of the chunky marinara sauce, and remove from the heat.
• In a medium bowl, combine 1 (15-ounce) container ricotta cheese, 1 large egg, and 1 cup of mozzarella cheese.
• In a 13 x 9 x 2-inch baking dish, spread 1 cup of the marinara sauce.
• Spread 1 tablespoon of the ricotta mixture evenly onto each lasagna noodle. Next, add 1 tablespoon of the cooked vegetable mixture on top of the ricotta mixture.
• Carefully roll up the lasagna noodles and place them in the prepared pan.
• Pour the remaining marinara sauce over the roll-ups, and then cover with the remaining 1 ¼ cups mozzarella and ½ cup shredded parmesan cheese.
• Cover the pan with aluminum foil, and bake for 20-25 minutes. Remove the foil, and bake for another 10 minutes.
• Remove the roll-ups from the oven, top with fresh chopped parsley, if desired, and serve warm.

Nutrition

Calories: 260kcalCarbohydrates: 12gProtein: 16gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 70mgSodium: 994mgPotassium: 535mgFiber: 3gSugar: 6gVitamin A: 2111IUVitamin C: 76mgCalcium: 354mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course

Cuisine: Italian American

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