This is a recipe from SkinnyTaste with only a few modifications from the original recipe. I did lighten it up some, without taking away any flavor. This is a wonderful tasting meal with a side of green beans or salad.
I don't want to mislead anyone, it is not a "quick-fix" meal, but it is worth the time it takes to prepare.
1 (15oz) Fat free Ricotta Cheese
4-5 cups of chopped Kale
2 Tbs. grated Parmesan cheese
4oz Fat free cream cheese
9-10 Lasagna noodles (cooked and blotted dry)
7-8 whole mushrooms chopped fine
1-2 cups marinara sauce
1 egg, beaten
Garlic powder, salt and pepper to taste
Shredded Mozzarella to top each roll up
Boil the noodles as per the directions on the box. Drain and blot dry, then spread them out on a sheet of wax paper.
While the noodles boil, chop the kale and mushrooms in a food processor. In a bowl mix the ricotta cheese, kale, mushrooms, Parmesan cheese, cream cheese, garlic powder, whisked egg, salt and pepper.
Spread the kale/cheese mixture onto each of the lasagna noodles.
Top each roll with a dollop of marinara sauce and shredded mozzarella.
Cover the dish with tin foil and bake in a preheated oven at 350 degrees for 40 minutes.
Each roll is about 125 calories.