Mushroom and kale lasagna rolls are one of the tastiest ways to enjoy kale! They are quick, easy and perfectly dosed.
These buns are a delicious, cheesy meatless meal that is sure to be a hit in your home. Individual rollers help control portion sizes. A bun served with a salad makes the perfect meal. They are also great for freezing. A few variations of lasagna rolls that I love are the spinach lasagna rolls, the lasagna rolls stuffed with zucchini and three cheeses, and the butternut squash and spinach lasagna rolls.


These Mushroom Lasagna Rolls are perfect for freezing and then taking out on a night when you don’t have time to cook. You can freeze these two different ways:

1. Individually frozen lasagna rolls

After rolling the noodles, place them on a baking sheet to freeze them instantly. Once frozen, put it in a zipped bag. To bake, put the number of rolls you want in a baking dish with the sauce on the bottom. Pour more sauce over the noodles and top each with a tablespoon of mozzarella. Cover with foil and for an hour, bake at 350 degrees.

2. Frozen lasagna rolls in a casserole dish

In a baking dish, freeze all the rolls covered with foil. To serve, thaw in the refrigerator for 36 to 48 hours, then follow the cooking instructions as written. You can also cook them frozen, but you will need to increase the cooking time to an hour.


  • Under the spinach for the kale.
  • You can chop the mushrooms with the kale in the food processor if you prefer.
  • I recommend while baking cover the dish with foil so that the lasagna rolls don’t get crispy. To prevent the foil from sticking, place the foil on the baking dish so that it does not touch the noodles. You can also spray the foil with cooking spray or lay parchment paper on the rolls, then cover with foil.


TOTAL TIME: 1 hour 10 minutes
COURSE: Dinner
CUISINE: American, Italian
Mushroom and kale lasagna rolls are one of the tastiest ways to enjoy kale! They are quick, easy and perfectly dosed.


  • 10 9 oz dry lasagna noodles, cooked
  • 2 1/2 cups marinara sauce
  • 5 cups kale, stems removed, finely chopped
  • 8 oz mushrooms, finely chopped
  • 1 teaspoon of olive oil
  • 2 garlic cloves, chopped
  • 15 oz partially skimmed ricotta cheese, I like Polly-o
  • 1/2 cup grated Parmesan
  • 1 egg, beaten
  • salt and fresh pepper
  • 3 oz 10 tbsp. Partly skimmed mozzarella cheese, grated


  1. Preheat the oven to 350F.
  2. Pour about 1 cup of the sauce into the bottom of a 9 x 12 baking dish.
  3. Place the kale in a food processor and beat several times until chopped.
  4. Heat the oil in a large skillet, over medium heat. Add garlic and sauté about a minute until golden. Add the kale, salt and pepper and sauté for about 5 minutes.
  5. Add the mushrooms to the pan, cook until tender, an additional 5 to 6 minutes. Adjust salt and pepper to taste.
  6. Combine cooked kale, mushrooms, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Place a piece of waxed paper on the counter and arrange the cooked lasagna noodles. Make sure the noodles are dry.
  7. Take 1/3 cup of the kale mushroom mixture and distribute evenly over the noodles. Carefully roll up and place the seal side down on the baking dish. Repeat with the remaining noodles.
  8. Pour 1 cup of the sauce over the noodles in the baking dish and top each with 1 tablespoon of mozzarella cheese. Put aluminum foil on the baking dish and bake for 40 minutes, until the cheese melts.
  9. Makes 10 rolls. Serve with an additional sauce on the side.


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