Jul 17
2013

Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls Recipe {Vegetarian}

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Try this vegetarian dinner recipe of Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls for your next Meatless Monday meal.
Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls Recipe {Vegetarian} | cookincanuck.com #recipe #vegetarian

After consuming my fair share of Chopped Kale Salad with Grapes & Feta Cheese last week, I put my thinking cap. With a garden bed full of kale (that makes me smile just to type those words), I needed to get creative. I could go the green smoothie route, which I probably will in the next week or two. However, what I was really craving was a hearty vegetarian meal.

I might have to eat mushrooms on my own, for lack of any other mushroom lovers in the house, so it’s a good thing that these lasagna rolls turned out well. I’ll be eating them for lunch for the next five days. Fine by me!

When I first posted my Healthy Lasagna Recipe with Turkey, Pesto and Peppers last year, I was excited to show you how I made the notoriously fatty dish into a low-calorie diva. I used the same trick when I made Leftover Turkey (or Chicken) Lasagna Rolls just after Thanksgiving.

The trick is simple: cottage cheese. Instead of a heavy bechamel sauce, I puree low-fat cottage cheese in the food processor and use that as the sauce, seasoning the heck out of it so that you don’t miss the extra fat.

On top of the “low calorie/low fat” kudos, this dish gets bonus points for the vitamins and minerals provided by the kale and mushrooms.

It’s a keeper!

The recipe:

Preheat the oven to 425 degrees F.

Bring a large pot of salted water to a boil. Add the whole wheat lasagna noodles and cook until just tender. Drain the noodles, gently rinse with cold water and lay on a kitchen towels, separated from each other.

Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls Recipe {Vegetarian} | cookincanuck.com #recipe #vegetarian

For the filling, heat 2 teaspoons olive oil in a large frying pan set over medium heat. Add onions and saute until soft, 4 to 5 minutes. Add garlic and saute for additional 30 seconds.

Add the remaining 1 teaspoon olive oil and the mushrooms. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.

Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls Recipe {Vegetarian} | cookincanuck.com #recipe #vegetarian

Add the kale and cook until the kale is slightly wilted and bright green, about 1 minute. Stir in the sun-dried tomatoes. Transfer the mixture to a large bowl and allow it to cool.

Place the cottage cheese in the bowl of a food processor or blender and puree until smooth.

Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls Recipe {Vegetarian} | cookincanuck.com #recipe #vegetarian

Stir the cottage cheese, 1/4 cup Parmesan cheese, basil, dried chile flakes, salt and pepper into the mushroom mixture.

Lay a few lasagna noodles on a cutting board. Spread 3 heaping tablespoons of the mushroom mixture along each noodle. Starting at one short end, tightly roll up the lasagna noodle and filling.

Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls Recipe {Vegetarian} | cookincanuck.com #recipe #vegetarian

Prepare a 9- by 13-inch baking pan by spreading 1 cup tomato sauce on the bottom. Arrange the lasagna rolls, seam side down. Repeat with the remaining lasagna noodles and filling.

Spread additional 1 1/2 cups tomato sauce on top, and sprinkle with the remaining Parmesan cheese.

Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls Recipe {Vegetarian} | cookincanuck.com #recipe #vegetarian

Cover with foil and bake for 20 minutes. Remove foil and bake for additional 10 minutes, or until cheese is melted. Remove from oven and let cool for 10 minutes before serving.

Other vegetarian dinner ideas:

Vegetarian Dinner Ideas | cookincanuck.com #recipe #vegetarian
Cookin’ Canuck’s Black Bean Sliders with Creamy California Avocado Sauce
Cookin’ Canuck’s Roasted Vegetable Pasta Salad with Eggplant, Zucchini & Feta

Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls Recipe {Vegetarian}

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 12 lasagna rolls

Serving Size: 1 roll

Calories per serving: 160 cal

Fat per serving: Total 3.8g / Saturated Fat 1.1g

Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls Recipe {Vegetarian}

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 12 whole wheat lasagna noodles
  • 3 tsp olive oil, divided
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 8 oz. crimini (Baby Bella) mushrooms, sliced
  • 8 oz. shiitake mushrooms, stems removed, sliced
  • 2 cups roughly chopped kale
  • 1/2 cup (about 1 1/4 oz.) sun-dried tomatoes, chopped
  • 12 oz. low-fat cottage cheese
  • 1/2 cup finely grated Parmesan cheese, divided
  • 8 fresh basil leaves, thinly sliced
  • 1/2 tsp dried chile flakes
  • 3/4 tsp kosher salt (to taste)
  • 1/2 tsp freshly ground black pepper
  • 2 1/2 cups tomato sauce (your favorite kind)

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just tender. Drain the noodles, gently rinse with cold water and lay on a kitchen towels, separated from each other.
  3. For the filling, heat 2 teaspoons olive oil in a large frying pan set over medium heat. Add onions and saute until soft, 4 to 5 minutes. Add garlic and saute for additional 30 seconds.
  4. Add the remaining 1 teaspoon olive oil and the mushrooms. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
  5. Add the kale and cook until the kale is slightly wilted and bright green, about 1 minute. Stir in the sun-dried tomatoes. Transfer the mixture to a large bowl and allow it to cool.
  6. Place the cottage cheese in the bowl of a food processor or blender and puree until smooth.
  7. Stir the cottage cheese, 1/4 cup Parmesan cheese, basil, dried chile flakes, salt and pepper into the mushroom mixture.
  8. Lay a few lasagna noodles on a cutting board. Spread 3 heaping tablespoons of the mushroom mixture along each noodle. Starting at one short end, tightly roll up the lasagna noodle and filling.
  9. Prepare a 9- by 13-inch baking pan by spreading 1 cup tomato sauce on the bottom. Arrange the lasagna rolls, seam side down. Repeat with the remaining lasagna noodles and filling.
  10. Spread additional 1 1/2 cups tomato sauce on top, and sprinkle with the remaining Parmesan cheese.
  11. Cover with foil and bake for 20 minutes. Remove foil and bake for additional 10 minutes, or until cheese is melted. Remove from oven and let cool for 10 minutes before serving.

Notes

Calories 160.1 / Total Fat 3.8g / Saturated Fat 1.1g / Cholesterol 4.4mg / Sodium 544.8mg / Total Carbohydrates 24.0g / Fiber 3.7g / Sugar 4.9g / Protein 10.8g / WW (Old Points) 3 / WW (Points+) 4

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{ 54 comments… read them below or add one }

1 Liz @ The Lemon Bowl July 17, 2013 at 5:25 am

My stomach is growling – can I have this for breakfast? Tons of kale at our markets these days!

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2 Dara (Cookin' Canuck) July 17, 2013 at 12:23 pm

Believe me, I was tempted to re-heat one for breakfast!

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3 bellini July 17, 2013 at 5:27 am

As a “born again” kale lover I know these flavourful rolls would be perfect for me. I don’t believe we would miss the bechamel one bit.

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4 Dara (Cookin' Canuck) July 17, 2013 at 12:24 pm

“Born again kale lover”…Ha! That’s me, too.

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5 Rachel @ Baked by Rachel July 17, 2013 at 5:37 am

I love lasagna rolls! They’re so fun to make. Looks great!

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6 Dara (Cookin' Canuck) July 17, 2013 at 12:24 pm

Thanks, Rachel! You’re right…I really did have a good time making these.

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7 Katrina @ Warm Vanilla Sugar July 17, 2013 at 6:18 am

Oh my goodness Dara, these look awesome! Plus, rolling up pasta is kind of the best, lol…it makes me feel like a kid!

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8 Dara (Cookin' Canuck) July 17, 2013 at 12:25 pm

Thank you, Katrina! Any meal that makes you feel like a kid again has to be a good meal. :)

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9 Angie July 17, 2013 at 6:31 am

I have to try lasagna rolls, and this recipe looks amazing!

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10 Dara (Cookin' Canuck) July 17, 2013 at 12:26 pm

Angie, they’re so easy to make, and the kids love to help.

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11 cassie July 17, 2013 at 6:45 am

This is definitely my kind of meatless Monday. The filling is making me ready for lunch at 7:45 am!

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12 Dara (Cookin' Canuck) July 17, 2013 at 12:27 pm

Thanks, Cassie. I was watching the clock today, counting the minutes until I could reheat one of these for lunch.

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13 kelley July 17, 2013 at 7:05 am

If you need some help with the kale, I know who you can call….

These look delicious! I love that you use cottage cheese as an alternative. Filling, still full of flavor and so healthful! Pinning this for future summer dinner!

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14 Dara (Cookin' Canuck) July 17, 2013 at 12:27 pm

You are welcome to come get some any time you want! The cottage cheese is a trick I’ll use over and over again. I really don’t miss the bechamel.

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15 Tieghan July 17, 2013 at 7:14 am

These are gorgeous! I actually prefer meatless lasagna so this is perfect for me. Plus, I love Kale! Pinning!

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16 Dara (Cookin' Canuck) July 17, 2013 at 12:28 pm

Thank you, Tieghan. I agree…meatless lasagna can be so satisfying.

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17 Brianna July 17, 2013 at 7:29 am

This looks so tasty and great for a family get together. Nothing like lasagna…especially when you can sneak veggies in to boost the nutritional value. ;)

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18 Dara (Cookin' Canuck) July 17, 2013 at 12:29 pm

Well said, Brianna! Lasagna is one of the easiest things to tuck veggies into, and I like knowing that a traditionally fat-laden dish can be good for me.

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19 Cathy Pollak ~ Noble Pig July 17, 2013 at 8:00 am

This is beautiful!! I love all the veggies in here!

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20 Dara (Cookin' Canuck) July 17, 2013 at 12:29 pm

Thanks, Cathy. I’m in heaven with the amount of mushrooms in these rolls!

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21 Kalyn July 17, 2013 at 8:21 am

Sounds delicious!

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22 Dara (Cookin' Canuck) July 17, 2013 at 12:30 pm

Thanks, Kalyn!

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23 Liz July 17, 2013 at 9:44 am

Sounds and looks so good. Thank you. A keeper for sure.

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24 Dara (Cookin' Canuck) July 17, 2013 at 12:30 pm

Thank you, Liz. Yes, I’ll be using this recipe over and over again.

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25 Robyn Stone | Add a Pinch July 17, 2013 at 10:02 am

This looks great and healthy!!!

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26 Dara (Cookin' Canuck) July 17, 2013 at 12:30 pm

Thanks, Robyn!

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27 Sommer @ ASpicyPerspective July 17, 2013 at 12:05 pm

Love meatless lasagna! This looks incredible!

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28 Dara (Cookin' Canuck) July 17, 2013 at 12:30 pm

Thank you, Sommer! I’m a fan, too.

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29 Chung-Ah | Damn Delicious July 17, 2013 at 12:24 pm

I love everything about this – and even more so that it’s meatless!

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30 Dara (Cookin' Canuck) July 17, 2013 at 12:31 pm

Thank you, Chung-Ah. It’s great to have another option for Meatless Monday in my repertoire.

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31 Carla @ Carlas Confections July 17, 2013 at 12:28 pm

There is nothing about this that I dont love! The mushrooms are seriously calling my name too!

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32 Dara (Cookin' Canuck) July 17, 2013 at 12:31 pm

Thanks, Carla. And believe me…they call my name, too.

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33 Laura (Tutti Dolci) July 17, 2013 at 1:11 pm

I love vegetarian lasagna so these rolls are just perfect!

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34 Dara (Cookin' Canuck) July 18, 2013 at 9:14 am

Thank you, Laura. I really enjoy a good, light vegetarian lasagna, too.

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35 Jess S. @ Floptimism July 17, 2013 at 1:54 pm

I love this recipe! I actually recently found no salt added cottage cheese, and was surprised by how much I liked it. Ever since then, I’ve been looking for ways to use it in pretty much everything.

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36 Dara (Cookin' Canuck) July 18, 2013 at 9:14 am

Thanks, Jess. I’ll have to look for that cottage cheese in our stores here.

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37 Jess S. @ Floptimism July 20, 2013 at 12:18 pm

It was actually the generic, store-brand version. I shop at Giant, which I know is only in certain areas, but hopefully you can find a similar one where you live!

I also wanted to let you know that I loved both this recipe and your recipe for grape & gorgonzola topping so much that I featured them in my weekly Weekend Wrap-Up post on my blog. It’s a quick Saturday post sharing some of my favorite online finds from the past week. I’ve included the link to the post in case you’re interested in checking it out. Either way, thank you for such amazing recipes! Have a great weekend!

http://floptimism.blogspot.com/2013/07/weekend-wrap-up-progress.html

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38 carrian July 18, 2013 at 7:31 am

These are lovely, Dara. Totally going to make this for the fam as we’ve been looking for some packed with extras dishes lately to be a little healthier

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39 Dara (Cookin' Canuck) July 18, 2013 at 9:15 am

Thank you, Carrian! I always do a happy dance when a healthy version of a classic dish works out well.

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40 Jeanette July 18, 2013 at 7:31 am

Dara, these look so good, no one would ever know they were on the healthy side! Beautifully done!

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41 Dara (Cookin' Canuck) July 18, 2013 at 9:15 am

Thank you, Jeanette! No one ever misses the heavy bechamel sauce when I do my cottage cheese sub.

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42 marla July 18, 2013 at 8:00 am

I would sure like to enjoy this lasagna throughout the day!!

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43 Dara (Cookin' Canuck) July 18, 2013 at 9:16 am

Believe me, I have been! :)

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44 Amanda July 18, 2013 at 8:16 am

I LOVE this recipe! Its gorgeous and genius and you are seriously rockin my world. :)

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45 Dara (Cookin' Canuck) July 18, 2013 at 9:16 am

You’re so sweet, Amanda! Thank you.

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46 Jenna July 18, 2013 at 8:58 am

Did u make your own sauce? What brand did you use if not? These look delish

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47 Dara (Cookin' Canuck) July 18, 2013 at 9:13 am

Hi Jenna, when I have plenty of tomatoes in my garden, I do make my own sauce (though I haven’t posted that recipe yet). When I’m feeling lazy, I just use the Kirkland (Costco) Marinara sauce.

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48 Serena July 18, 2013 at 10:04 am

My kids will now eat mushrooms! But sadly not kale…I’m hoping they WILL with this recipe. Pinned to make tomorrow! Thanks for the innovation!

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49 Laura July 18, 2013 at 7:51 pm

Putting kale in lasagne is genius! Great recipe!

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50 Mushrooms Canada July 19, 2013 at 8:46 am

Another wonderful recipe Dara! I love the single serving portion sizes…perfect for leftovers!! Thanks for sharing.

-Shannon

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51 Nessa July 21, 2013 at 3:23 pm

These look amazing! I hope to make these soon :)

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52 Michelle July 26, 2013 at 12:41 pm

Yum! For those that have Food Allergies or Vegan: Sub Daiya brand (which is soy-free, nut free, gluten free, vegan) plain cream cheese for the cottage cheese. You could also mix in chopped beans, quinoa-polenta slices, or mushrooms in the cream cheese before adding it to the recipe. Also sub nutritional yeast or finely shredded daiya brand cheese shreds for the parm. Use GF noodles, for Gluten Free.

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53 Tom July 27, 2013 at 9:36 am

Made this last night. Fabulous!!

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54 Lauren August 15, 2013 at 3:01 pm

My boyfriend and I made these last night and they were really easy to make and delicious! We definitely ate a few spoonfuls of the filling on it’s own and it was incredible! Also, I was pretty sure ours would end up being a big mess with filling spilling out everywhere but they rolled up beautifully. Thanks, Dara!

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