This is one of my favorite recipes ever and also one I love serving my family, as my children actually end up eating butternut and kale with gusto!
Butternut Kale Lasagna Rolls
Servings
8 Servings
Ingredients
- 16 lasagna noodles cooked according to package directions and cooled
- 1 butternut squash sliced in half
- 2 cups checked and washed kale
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- Pinch of kosher salt and freshly cracked black pepper
- 1 cup ricotta cheese
- 1 egg
- ½ teaspoon nutmeg
- 1 clove garlic minced
- 2 cups heavy cream
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 350°F.
- Remove seeds from butternut squash. Place butternut on cookie sheet face down and bake for thirty minutes or until tender.
- While squash is cooking, sauté kale with butter, oil and a pinch of salt and pepper for fifteen minutes.
- Remove butternut from oven and scoop out flesh. Combine with ricotta, egg, garlic, and salt and pepper.
- Place a large spoonful of butternut mixture on lasagna rolls. Top with sautéed kale, and roll. Repeat with remaining noodles.
- Pour heavy cream into 9×13 baking dish. Top with lasagna rolls. Top rolls with mozzarella cheese and grated Parmesan.
- Bake for 25 minutes.
Looks delicious! Is it possible to substitute half and half for the heavy cream? I’m trying to make this just a little healthier for guests’ dietary requirements. Thanks.
Looks amazing! Is it possible to substitute lighter cream (like half and half) and make this work? I guess it would be helpful to know what purpose the cream serves here, since the lasagna noodles are already cooked? I’m hoping to make this just a bit healthier. Thanks!