Ingredients:

  • 8 sheets Lasagna Sheets (standard size, not oven-ready)
  • 3 cups Marinara or Passata Sauce (700 ml)
  • 1 Tbsp Olive Oil (Extra virgin, for sauce)
  • 2 cloves Garlic (finely minced, for sauce)
  • 2 Tbsp Olive Oil (for sautéing)
  • 1 lb Chestnut Mushrooms (450 g, sliced thickly)
  • 4 cups Tuscan Kale (Lacinato, stems removed, roughly chopped)
  • 1 small Shallot or Onion (finely diced)
  • 3 cloves Garlic (minced, for filling)
  • 1/4 cup White Wine or Vegetable Stock (60 ml, optional)
  • Salt & Freshly Ground Black Pepper (To taste)
  • 15 oz Whole Milk Ricotta Cheese (425 g, well-drained)
  • 1/2 cup Parmesan Cheese (50 g, freshly grated, plus more for topping)
  • 1 Large Egg (beaten, for binding)
  • 1 tsp Dried Oregano
  • 2 Tbsp Fresh Parsley (chopped, for garnish/filling)
  • 8 oz Fresh Mozzarella (225 g, shredded or small slices)

Instructions:

  1. Boil the Lasagna Sheets: Cook the 8 lasagna sheets according to package directions until al dente. Immediately drain, rinse with cold water to stop cooking, and lay them flat on baking parchment or a clean tea towel to prevent sticking.
  2. Prepare the Sauce Base: In a small saucepan, sauté 2 minced garlic cloves in 1 Tbsp olive oil until fragrant (about 30 seconds). Pour in the marinara/passata sauce. Season with salt and pepper. Simmer gently for 5–7 minutes.
  3. Prep the Dish: Pour 1 cup (235 ml) of the prepared sauce into the bottom of the 9x13 inch baking dish, ensuring the bottom is evenly coated.
  4. Sauté Aromatics: Heat 2 Tbsp olive oil in a large skillet. Add the diced shallots/onion and cook until softened (3 minutes). Add the 3 minced garlic cloves and cook for 30 seconds.
  5. Cook Mushrooms: Add the sliced mushrooms to the skillet. Cook over medium-high heat until the moisture has evaporated and the mushrooms are golden brown and caramelised (8–10 minutes). Season with salt and pepper.
  6. Wilt the Kale: Stir the chopped kale into the mushroom mixture. If using wine/stock, pour it in now and scrape up any brown bits (deglaze). Cook until the kale is completely wilted and tender, about 2–3 minutes. Remove from heat and allow to cool slightly.
  7. Mix the Ricotta Base: In a large bowl, combine the ricotta, beaten egg, grated Parmesan, dried oregano, and half of the chopped parsley. Season well with salt and pepper.
  8. Combine Filling: Stir the cooled mushroom and kale mixture into the ricotta base until evenly combined. Taste and adjust seasoning as necessary.
  9. Spread the Filling: Lay one sheet of cooked lasagna flat. Spread about 1/4 cup (approx. 60g) of the ricotta filling evenly over the entire surface of the pasta sheet, leaving a small 1 cm margin at the edges.
  10. Roll the Roulades: Starting from the short end, tightly roll the filled lasagna sheet like a Swiss roll.
  11. Place in Dish: Place the finished roll seam-side down into the prepared baking dish. Repeat with the remaining 7 sheets, arranging the rolls snugly side-by-side in the dish.
  12. Top with Sauce and Cheese: Pour the remaining marinara sauce evenly over the tops and sides of the lasagna rolls. Sprinkle generously with the shredded mozzarella and a final dusting of Parmesan.
  13. Bake: Preheat oven to 375°F (190°C). Cover the dish loosely with foil and bake for 20 minutes.
  14. Uncover and Finish: Remove the foil and bake for another 10–15 minutes, or until the sauce is bubbling, the cheese is melted, and the topping is golden brown.
  15. Rest and Serve: Allow the rolls to rest outside of the oven for 10 minutes before serving. Garnish with remaining fresh parsley.