Add some color and nutrition to classic lasagna

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lasagnaThis recipe wiggles a super-food into a classic dish, and you will barely even notice it’s there. The kale adds a punch of color and nutrition to a cheesy, saucy, comfy meal. It’s definitely a Feel Good Food.

Lasagna Roll-ups with Kale – Feel comforted


8 oz. whole wheat lasagna sheets

1½ cups ricotta

3 tbsp Parmesan cheese, divided

1 egg

¾ cup finely chopped kale

Salt to taste

4-6 oz. fresh mozzarella, sliced

2 cups tomato sauce, divided

1 tbsp fresh parsley


Preheat oven to 400F.

Prepare the lasagna according to the instructions on the package.

Grease an 8×8 baking pan.

While the lasagna sheets cook, combine the ricotta, 1 tbsp Parmesan, the egg, kale and salt in a medium bowl. Stir to combine.

Over a clean work-surface, lay a softened lasagna sheet.  Cover with a generous coat of the ricotta mixture, and then roll the sheet up. Transfer the stuffed rolls to the pan, and continue the process for the remaining lasagna sheets.

On top of the completed rolls, distribute 1¾ cup of sauce, and then lay the mozzarella pieces. Spread the remaining sauce on top.  Top with the remaining Parmesan, and parsley.

Cover with foil and bake for 30 minutes.

Serves 4.

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