Kale Lasagna Roll-Ups

1 . Stage

Combine water, tomato paste, basil, salt, sugar, oregano, and pepper in a pot over medium-low heat. Bring sauce to a simmer and cook, stirring occasionally, while you prepare lasagna rolls.

2 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a shallow baking dish with cooking spray.

3 . Stage

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

4 . Stage

While noodles are cooking, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it apart into small pieces, until browned and crumbly, 5 to 7 minutes, adding mushrooms, onion, and garlic halfway through. Remove from the heat.

5 . Stage

Combine ricotta cheese, goat cheese, and butter in a large bowl; beat with an electric mixer until smooth and creamy. Stir in kale, basil, fennel, egg, salt, and pepper.

6 . Stage

Lay each lasagna noodle on a flat surface. Spoon about 2 tablespoons ricotta cheese mixture and 2 tablespoons meat mixture onto each noodle, sprinkle with Parmesan cheese, and gently roll noodle into itself. Place rolls in the prepared baking dish and spoon sauce over top.

7 . Stage

Bake in the preheated oven for 20 minutes. Remove from the oven, cover with mozzarella slices, and bake until sauce is bubbly and cheese is melted, 10 to 15 more minutes.