Skinnytaste · by Gina Homolka★ 5.0 (29)
Mushroom Kale Lasagna Rolls
NUTRITION · PER SERVING70M COOK
CAL 13%·PRO 28%
CARBS 29G46% OF CAL
3G FIBER20G OTHER7G TOTAL SUGAR
FAT 9G34% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lasagna noodle rolls filled with sautéed kale, mushrooms, ricotta, and cheese, baked in marinara. A vegetarian take on lasagna that's elegant and portion-controlled.
mainitalianpasta⚙️ food processor🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 10 9 oz dry lasagna noodles, cooked
- 2 1/2 cups marinara sauce
- 5 cups kale (stems removed, chopped fine)
- 8 oz mushrooms (chopped fine)
- 1 tsp olive oil
- 2 cloves garlic (chopped)
- 15 oz part skim ricotta cheese (I like Polly-o)
- 1/2 cup grated Parmesan cheese
- 1 egg (whisked)
- salt and fresh pepper
- 3 oz 10 tbsp part-skim mozzarella cheese, shredded
At a glance
PER SERVING · TIME 70M
CAL 13%·PRO 28%
CARBS 29G46% OF CAL
3G FIBER20G OTHER7G TOTAL SUGAR
FAT 9G34% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 1091mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 476mg
- Calcium
- 291mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1091MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.