Kale Lasagna Roll-Ups

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Make-ahead kale lasagna roll-ups for quick nightly meals.

Prep Time:
35 mins
Cook Time:
45 mins
Total Time:
1 hrs 20 mins
12 lasagna rolls



  • 2 cups water

  • 2 (6 ounce) cans tomato paste

  • 2 tablespoons chopped fresh basil

  • 1 ½ teaspoons salt

  • 1 teaspoon white sugar

  • ½ teaspoon ground oregano

  • teaspoon ground black pepper

Lasagna Rolls:

  • olive oil cooking spray

  • 12 lasagna noodles

  • 1 pound sweet Italian sausage

  • 1 (8 ounce) package cremini mushrooms, sliced

  • ¼ cup finely chopped onion

  • 4 cloves garlic, minced

  • 1 (16 ounce) container ricotta cheese

  • 1 (8 ounce) package goat cheese, softened

  • ¼ cup butter, softened

  • 8 leaves lacinato kale, stemmed and finely chopped

  • ¼ cup chopped fresh basil

  • cup chopped fennel leaves

  • 1 egg, slightly beaten

  • ½ teaspoon salt

  • teaspoon ground black pepper

  • ¼ cup freshly grated Parmesan cheese

  • 1 (8 ounce) package mozzarella cheese, thinly sliced


  1. Combine water, tomato paste, basil, salt, sugar, oregano, and pepper in a pot over medium-low heat. Bring sauce to a simmer and cook, stirring occasionally, while you prepare lasagna rolls.

  2. Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a shallow baking dish with cooking spray.

  3. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

  4. While noodles are cooking, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it apart into small pieces, until browned and crumbly, 5 to 7 minutes, adding mushrooms, onion, and garlic halfway through. Remove from the heat.

  5. Combine ricotta cheese, goat cheese, and butter in a large bowl; beat with an electric mixer until smooth and creamy. Stir in kale, basil, fennel, egg, salt, and pepper.

  6. Lay each lasagna noodle on a flat surface. Spoon about 2 tablespoons ricotta cheese mixture and 2 tablespoons meat mixture onto each noodle, sprinkle with Parmesan cheese, and gently roll noodle into itself. Place rolls in the prepared baking dish and spoon sauce over top.

  7. Bake in the preheated oven for 20 minutes. Remove from the oven, cover with mozzarella slices, and bake until sauce is bubbly and cheese is melted, 10 to 15 more minutes.

Cook's Notes:

Cream cheese can be used in place of goat cheese.

You can freeze this dish (unbaked) for up to 1 week. Baking time for frozen dish is 40 minutes.

Nutrition Facts (per serving)

432 Calories
24g Fat
30g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 432
% Daily Value *
Total Fat 24g 31%
Saturated Fat 13g 66%
Cholesterol 79mg 26%
Sodium 1261mg 55%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 25g
Vitamin C 24mg 118%
Calcium 373mg 29%
Iron 3mg 17%
Potassium 589mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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