via a foodcentric life
9 lasagna noodles
1 bunch kale, de-ribbed
2 tablespoons olive oil
1 cup finely chopped onion
2 large garlic cloves, minced
2 cups Ricotta cheese
freshly grated Parmesan cheese
1 tablespoon dried parsley
1 teaspoon italian herb blend
¾ teaspoon salt
¼ teaspoon ground black pepper, or more to taste
1/8 teaspoon freshly grated nutmeg (optional but good)
25-30 ounces of marinara or spaghetti sauce
Bring a large pot of water to a boil and add salt. Cook the pasta according to package directions. Meanwhile, add kale leaves to pasta and water for 30 seconds. Remove and place in a bowl of ice water. Remove pasta to a clean kitchen towel. When the kale is cold, spin in a salad spinner and dry if needed. Chop it into very small pieces and set aside.
1 tablespoon dried parsley
1 teaspoon italian herb blend
¾ teaspoon salt
¼ teaspoon ground black pepper, or more to taste
1/8 teaspoon freshly grated nutmeg (optional but good)
25-30 ounces of marinara or spaghetti sauce
Bring a large pot of water to a boil and add salt. Cook the pasta according to package directions. Meanwhile, add kale leaves to pasta and water for 30 seconds. Remove and place in a bowl of ice water. Remove pasta to a clean kitchen towel. When the kale is cold, spin in a salad spinner and dry if needed. Chop it into very small pieces and set aside.
In a medium skillet, heat olive oil. Add onion and saute until it's soft and transparent. Add the garlic and cook another 60 seconds. Add the chopped kale. Place in a medium bowl and mix in the ricotta, 1/2 cup of Parmesan, egg and herbs until smooth.
Place about a 1 cup of the tomato sauce in a 9×13 casserole dish. Place about four tablespoons of filling on each lasagna noodle and spread evenly. Roll. Place rolls on top of the sauce with the end of the noodle facing down. Top the rolls with the rest of the sauce. Sprinkle with the last quarter cup of the Parmesan cheese. Cover with foil and bake in a 350 degree oven for about 30 minutes, or until hot and bubbly.
