Ingredients:

  • 4 Tbsp Extra Virgin Olive Oil, divided
  • 1/2 cup Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 28 oz can Crushed Tomatoes (San Marzano preferred)
  • 1 tsp Dried Oregano
  • 1/4 cup Fresh Basil, chopped
  • Salt and Black Pepper, to taste
  • 10–12 sheets Lasagna Noodles
  • 1 lb Mixed Mushrooms (Cremini & Shiitake), sliced
  • 6 oz Kale (Tuscan/Lacinato), tough stems removed and finely chopped
  • 15 oz Ricotta Cheese (whole milk), drained well
  • 1/2 cup Parmesan Cheese, freshly grated (plus 2 Tbsp for topping)
  • 1 large Egg, lightly beaten
  • Pinch freshly grated Nutmeg
  • 1 cup low-moisture Mozzarella Cheese, shredded

Instructions:

  1. Prepare the Noodles: Boil water in a large stock pot, adding a generous pinch of salt. Cook the lasagna noodles according to package directions, aiming for slightly under al dente. Drain immediately, rinse with cold water, and lay flat on a clean kitchen towel to prevent sticking.
  2. Build the Tomato Sauce: Heat 2 Tbsp of olive oil in a deep skillet over medium heat. Sauté the diced onion until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Pour in the crushed tomatoes, oregano, salt, and pepper. Simmer gently, uncovered, for 15–20 minutes to thicken slightly. Stir in fresh basil just before assembly.
  3. Create the Mushroom & Kale Filling: While the sauce simmers, heat the remaining 2 Tbsp of olive oil in a separate large pan over medium-high heat. Add the sliced mushrooms. Sauté without stirring for 3 minutes, then continue cooking until all liquid evaporates and the mushrooms are deeply golden brown (about 8–10 minutes). Season lightly. Add the chopped kale and cook, stirring constantly, until completely wilted (2–3 minutes). Remove from heat and cool slightly.
  4. Mix the Filling Base: In a medium bowl, combine the drained ricotta, beaten egg, 1/2 cup Parmesan, nutmeg, salt, and pepper. Stir the cooled mushroom and kale mixture into the ricotta base until evenly combined.
  5. Assemble the Rolls: Preheat oven to 375°F (190°C). Spread about 1/3 of the tomato sauce evenly across the bottom of a 9x13 inch baking dish. Lay one cooked lasagna noodle flat, spread approximately 1/4 cup of the ricotta filling evenly over the surface, and carefully roll the noodle into a tight spiral. Place the roll, seam-side down, into the prepared baking dish. Repeat with the remaining noodles and filling.
  6. Bake and Finish: Spoon the remaining tomato sauce evenly over the top of the lasagna rolls. Sprinkle the shredded mozzarella cheese and the remaining 2 Tbsp of grated Parmesan over the top. Bake for 25 minutes, or until the sauce is bubbling and the cheese is golden-brown. Remove from the oven and allow to rest for 5–10 minutes before serving.