Rolled Stuffed Lasagna with Greens

Rolled Lasagna
Sam Jones/Quinn Brein


1 pound greens (kale, spinach, collards, chard, or a combo)
3 tablespoons butter or oil
2 garlic cloves, minced
1 medium-size onion, chopped
1 container (15 ounces) ricotta cheese
1 cup finely diced mozzarella cheese
1/2 cup grated Parmesan cheese
8 lasagna noodles, cooked al dente
salt and pepper


Preheat oven to 350 degrees. Rinse greens well; cut off any tough stems or ribs and discard. Chop greens. Heat butter or oil in large skillet. Add garlic and onion; saute 5 minutes. Add greens and cook 5 minutes longer, until wilted. Mix greens-and-onion mixture with ricotta, mozzarella, and ¼ cup Parmesan cheese in large bowl. Stir in salt and pepper.

Tomato-Cream Sauce


4 servings

Preparation Time

20 Minutes

Total Time

50 Minutes

Reader Comments

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rolled stuffed lasagna

Soon as weather cools this is in my oven! Sounds delicious.