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Ingredients

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 ⅛ teaspoon ground black pepper 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 ⅛ cup chopped fennel leaves 1 egg, slightly beaten ½ teaspoon salt ⅛ teaspoon ground black pepper ¼ cup freshly grated Parmesan cheese 1 (8 ounce) package mozzarella cheese, thinly sliced

Nutrition Info

431.6 calories carbohydrate: 30.1 g cholesterol: 78.8 mg fat: 24.2 g fiber: 2.8 g protein: 24.9 g saturatedFat: 13.1 g servingSize: - sodium: 1260.5 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

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

12 lasagna rolls

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