I was so determined to make these today! I ran to and from class to prep, cook, and bake this up during my few hour breaks. As the sweetheart I am, I wanted to pack dinner for my four college “girlfriends” 😉 Veggie lasagna with a side of chopped apples! Keepin’ it simple and healthy. So why did I create such a ruckus on a Monday? We were all going to watch another Japanese anime screening – Mind Game, 6 pm at the auditorium. Honestly, I always want to eat while watching movies; it has become a habit…and also because I like cooking, baking, and sharing food whenever I get the chance ♥
1 can (28 oz / 794 g) crushed tomatoes with basil (smaller can without basil, recommended)
2 garlic cloves
1 container (15 oz / 426 g) ricotta cheese (a little less; minus ~3 spoonfuls)
shredded mozzarella cheese
- Marinara: Chop onions into fairly small pieces. Dice garlic. Sauté onions and garlic in an oiled pot. Add tomatoes (and basil) to pot. Pour water into can to add remaining sauce and cover the pot. Cook for 15 mins.
- Boil water in a pot and place ~9 lasagna noodles. Cook noodles for 5 mins, rinse, and drain. Place noodles on top of plastic wrap.
- Filling: Roughly dice mushrooms and kale and cook in an oiled pan under high heat. When mushrooms and kale are cooked, place them in a medium bowl. Add ricotta, parmesan, egg, and mix well.
- Spread one layer of marinara on the baking pan to prevent noodles from sticking.
- Assemble rolls: Pat an even layer of the filling on top of the noodles and then roll. Place seam-side down on pan. Top with a little more marinara and mozzarella.
- Cover pan with aluminum foil and bake.
350F, bake for 40 mins, ~10 rolls.
Parmesan cheese is quite salty, so add to taste accordingly.
Picture 1: Credit to one of the girls I made this for, 劉丹.
Picture 2, 3: My leftovers (side, inside).
– There will be extra marinara sauce if using a 28 oz (or more) can of crushed tomatoes. It can be used with other pastas.