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. 160 calories and 5 Weight Watchers Freestyle SP
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}

Try this vegetarian dinner recipe of Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls for your next Meatless Monday meal. 160 calories and 5 Weight Watchers Freestyle SP
Print Pin Rate
Course: Entrees
Cuisine: Italian
Keyword: Vegetarian
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 12 Lasagna Rolls
Calories: 160.1kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

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

Instructions

  • Preheat the oven to 425 degrees F.
  • 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.
  • 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.
  • 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.
  • Stir the cottage cheese, ¼ 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.
  • 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 1½ cups tomato sauce on top, and sprinkle with the remaining Parmesan cheese.
  • 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

Weight Watchers Points: 5 (Freestyle SmartPoints)

Nutrition

Serving: 1Roll | Calories: 160.1kcal | Carbohydrates: 24g | Protein: 10.8g | Fat: 3.8g | Saturated Fat: 1.1g | Cholesterol: 4.4mg | Sodium: 544.8mg | Fiber: 3.7g | Sugar: 5.3g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Comments

  2. bellini says

    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.

    Reply

    • Dara (Cookin' Canuck) says

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

      Reply

    • Dara (Cookin' Canuck) says

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

      Reply

  7. kelley says

    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!

    Reply

    • Dara (Cookin' Canuck) says

      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.

      Reply

  9. Brianna says

    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. 😉

    Reply

    • Dara (Cookin' Canuck) says

      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.

      Reply

    • Dara (Cookin' Canuck) says

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

      Reply

  18. Jess S. @ Floptimism says

    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.

    Reply

      • Jess S. @ Floptimism says

        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

        Reply

  19. carrian says

    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

    Reply

    • Dara (Cookin' Canuck) says

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

      Reply

    • Dara (Cookin' Canuck) says

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

      Reply

    • Dara (Cookin' Canuck) says

      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.

      Reply

  24. Serena says

    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!

    Reply

  28. Michelle says

    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.

    Reply

  30. Lauren says

    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!

    Reply

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