Kale lasagna roll-ups with tomato cream sauce look like you tried much harder than you did. Each noodle curls around a garlicky kale and ricotta filling, bakes in a blush-pink sauce, and comes out as its own tidy portion.
Tired of the same old heavy, tomato-sauce-laden lasagna? Let’s shake things up! Introducing a sophisticated and utterly delicious alternative: Kale Lasagna Roll-Ups. In this elegant dish, tender strips of lasagna are generously filled with a flavorful kale and three-cheese mixture, then rolled into perfect individual portions. To finish, they’re smothered in a delicate, velvety tomato cream sauce. The slightly earthy, vibrant flavor of kale gives this lasagna a unique character that’s both refreshing and comforting. Best of all? It’s a perfect make-ahead meal for a special occasion, so you can impress your guests without any last-minute fuss.
Ingredients
• For the Kale & Cheese Filling
• 1 pound / 450g (15.9 oz) kale
• 1 tablespoon (15 ml) olive oil
• 8 lasagna noodles
• 2 tablespoons (30 ml / 1 fl oz) butter
• 2 cloves garlic, minced
• 1 medium onion, minced
• 1 ½ cups ricotta cheese
• 1 cup (240 ml) / 4 ounces finely diced mozzarella cheese
• ½ cup grated Parmesan cheese, divided
• ¾ teaspoon salt
• Freshly ground black pepper to taste
• For the Tomato Cream Sauce
• 4 tablespoons (60 ml / 2 fl oz) butter
• ¼ cup all-purpose flour
• 3 cups (720 ml) milk
• ⅔ cup tomato purée
• ⅛ teaspoon nutmeg
• ½ teaspoon salt
• Freshly ground black pepper to taste
Instructions
1. Prepare the Kale: Rinse the kale well. Remove and discard the thick stems and ribs. Roughly chop the leaves and place them in a large pot with a few tablespoons of water. Cover and steam until wilted and tender, about 5 minutes. Be careful not to overcook. Drain in a colander and set aside to cool.
2. Cook the Lasagna Noodles: Fill the same pot with water, add 1 tablespoon (15 ml / 0.5 fl oz) of oil, and bring to a boil. Cook the lasagna noodles according to package directions until al dente. Drain, rinse with cold water, and toss with a little more oil to prevent sticking.
3. Sauté the Aromatics: Once the kale is cool enough to handle, squeeze out as much moisture as possible with your hands, then chop it finely. In a large skillet, melt 2 tablespoons (30 ml / 1 fl oz) of butter over medium heat. Add the minced garlic and onion and sauté for 5 minutes until softened. Stir in the chopped kale and cook for another 5 minutes.
4. Make the Filling: Transfer the kale mixture to a large bowl. Stir in the ricotta, mozzarella, ¼ cup of the Parmesan cheese, salt, and pepper until well combined. Set aside. Preheat your oven to 350°F / 175°C.
5. Create the Sauce: In a medium saucepan, melt 4 tablespoons (60 ml / 2 fl oz) of butter over medium heat. Whisk in the flour and cook for 2 minutes, whisking constantly, to form a roux. Gradually whisk in the milk, followed by the tomato purée, nutmeg, salt, and pepper. Continue whisking often until the sauce comes to a boil and thickens, about 5-7 minutes. Remove from heat.
6. Assemble the Roll-Ups: Spread a thin layer of the tomato cream sauce on the bottom of a large baking dish. Lay one lasagna noodle on a flat surface and spread about ⅛ of the kale filling evenly over it. Roll it up loosely and place it seam-side down in the prepared dish. Repeat with the remaining noodles and filling.
7. Bake to Perfection: Pour the rest of the sauce evenly over the roll-ups. Sprinkle with the remaining ¼ cup of Parmesan cheese. Bake, uncovered, for 30 minutes, or until the sauce is hot and bubbly.
Nutritional Information
• (per serving)
• Calories: 550 kcal
• Protein: 25g
• Fat: 30g
• Carbohydrates: 45g
• Note: is an estimate and may vary based on the specific used.
Pro Tips
• For the most delicate flavor, use smaller kale leaves (no longer than 7 inches). You can also easily substitute an equal amount of fresh spinach, collard greens, or mustard greens.
• The secret to a non-watery filling is to squeeze every last drop of moisture from the steamed kale. Use your hands or press it against a colander with a spoon.
• Assemble the entire dish up to 24 hours in advance. Cover and refrigerate. Just remember to let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
• Cook the lasagna noodles just until al dente (firm to the bite). They will continue to cook in the oven, and this prevents them from becoming mushy.
FAQ
Q: Can I make these kale lasagna roll-ups vegan
A: Yes, you can adapt this recipe to be vegan. Use a plant-based ricotta (like tofu or cashew ricotta), a vegan mozzarella and Parmesan substitute, and plant-based butter. For the sauce, use a full-fat, unsweetened dairy-free milk like soy or oat milk to create a creamy, dairy-free version.
Q: Is this vegetarian lasagna a good source of protein
A: Absolutely. This dish is packed with protein from the three-cheese blend (ricotta, mozzarella, and Parmesan) and the milk in the cream sauce. Each serving provides an estimated 25 grams (0.88 oz / 24.9 g) of protein, making it a satisfying and hearty vegetarian meal.
Q: Can I make this recipe gluten-free
A: Yes, making this recipe gluten-free is simple. Substitute the regular lasagna noodles with your favorite gluten-free lasagna noodles. For the sauce, use a gluten-free all-purpose flour blend or cornstarch to create the roux and thicken the sauce.
Q: How do I store and reheat leftover lasagna roll-ups
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can place individual portions in the microwave or cover the baking dish with foil and bake at 350°F (175°C) for about 20 minutes, or until heated through.
Q: What can I use instead of kale in this recipe
A: If you’re not a fan of kale, fresh spinach is an excellent substitute and requires less cooking time. You could also use Swiss chard or collard greens. The key is to cook any green until tender and squeeze out all excess moisture to prevent a watery filling.
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Kale Lasagna Roll-Ups with Tomato Cream Sauce
Ingredients
Method
- Prepare the Kale: Rinse the kale well.
- Remove and discard the thick stems and ribs. Roughly chop the leaves and place them in a large pot with a few tablespoons of water.
- Cover and steam until wilted and tender, about 5 minutes. Be careful not to overcook.
- Drain in a colander and set aside to cool.
- Cook the Lasagna Noodles: Fill the same pot with water, add 1 tablespoon (15 ml / 0.5 fl oz) of oil, and bring to a boil.
- Cook the lasagna noodles according to package directions until al dente.
- Drain, rinse with cold water, and toss with a little more oil to prevent sticking.
- Sauté the Aromatics: Once the kale is cool enough to handle, squeeze out as much moisture as possible with your hands, then chop it finely.
- In a large skillet, melt 2 tablespoons (30 ml / 1 fl oz) of butter over medium heat.
- Add the minced garlic and onion and sauté for 5 minutes until softened.
- Stir in the chopped kale and cook for another 5 minutes.
- Make the Filling: Transfer the kale mixture to a large bowl.
- Stir in the ricotta, mozzarella, ¼ cup of the Parmesan cheese, salt, and pepper until well combined.
- Set aside.
- Preheat your oven to 350°F / 175°C.
- Create the Sauce: In a medium saucepan, melt 4 tablespoons (60 ml / 2 fl oz) of butter over medium heat.
- Whisk in the flour and cook for 2 minutes, whisking constantly, to form a roux. Gradually whisk in the milk, followed by the tomato purée, nutmeg, salt, and pepper.
- Continue whisking often until the sauce comes to a boil and thickens, about 5-7 minutes.
- Remove from heat.
- Assemble the Roll-Ups: Spread a thin layer of the tomato cream sauce on the bottom of a large baking dish. Lay one lasagna noodle on a flat surface and spread about ⅛ of the kale filling evenly over it.
- Roll it up loosely and place it seam-side down in the prepared dish.
- Repeat with the remaining noodles and filling.
- Bake to Perfection: Pour the rest of the sauce evenly over the roll-ups.
- Sprinkle with the remaining ¼ cup of Parmesan cheese.
- Bake, uncovered, for 30 minutes, or until the sauce is hot and bubbly.
