Sundays are for gravy. Grandmom's sweet gravy, cooked with homemade meatballs, sausage, and beef cubes, low and slow for hours with hints of basil and oregano. For as long as I can remember, Sundays have been for gravy, but that doesn't mean we have to serve our gravy with plain old pasta and miss out on an opportunity to up the healthy every once in awhile! Here's a recipe for lasagna roll ups. Made with whole wheat or brown rice flour lasagna noodles, veggies, and that same great gravy, these are sure to be a crowd pleaser and come preportioned!
Spinach, Kale, and Portobello Lasagna Roll Ups
- 12 whole wheat, quinoa flour, or brown rice flour lasagna noodles
- 1 small container part-skim ricotta cheese
- 4 large kale leaves, chopped
- 3 portobello mushroom caps, chopped
- 1/4 cup chopped walnuts
- 1 egg
- 2 tablespoons shredded mozzarella cheese, + more for topping
- salt & pepper
- crushed red pepper
- Sunday Gravy (sorry, ours is a secret recipe)
Preheat your oven to 425 degrees F. Bring a large pot of water to a boil. Salt and add lasagna noodles, cook to al dente. When done drain the noodles and lay them out on on wax or parchment paper in single layers. Heat up gravy or marinara sauce of your choosing and keep on low heat.
While the water is boiling and noodles are cooking, mix together ricotta, mushrooms, spinach, kale, egg, walnuts, and mozzarella in a large bowl. Season with salt and pepper and stir in a few shakes of oregano and crushed red pepper.
Spoon a small amount of gravy and spread over a lasagna noodle. Then spread ricotta mixture over the same noodle.
Roll the noodle up and place in a glass baking dish. Repeat with all the noodles and all of the ricotta mixture. Top the rolls with a generous amount of gravy then top with mozzarella cheese. Bake for 30 minutes or until bubbling and cheese on top is golden brown.