Sausage and Kale Lasagna Roll Ups

It’s got kale in it, so we’re basically eating a salad.

Sausage and Kale Lasagna Roll Ups / Bev Cooks

A salad with long silky strips of carbs, a rich cream sauce, Italian sausage and three kinds of cheese.

So yeah, just like a salad.

(stop shaking your head at me.)

Sausage and Kale Lasagna Roll Ups / Bev Cooks

Roll ups! Everyone loves roll ups. Except I never know if it’s roll UPS, or rollups, or Roll ups, or roll Ups, or roll-ups, or roll-Ups, or Roll-ups, or rollips. Just kidding on rollips.

I like rollips.

I want to warn you now, so that you’re not blindsided with blasphemy later on. I did take one shortcut with these lasagna rollips. And as I was taking the shortcut I thought, “Oh no – is this morally right? Am I making a huge mistake? Will I be letting the masses down? Do I even know myself anymore?” And then as I was eating the shortcut I thought, “Ummm, yeah – this is fine. Actually good. Totally works. It’s my new bf. I still love me. We’re cool.”

I used a jar of white sauce. *OFF WITH HER HEAD*

But let me explain! It was a local restaurant’s jarred alfredo sauce, but it actually turned out to be pretty tasty, once baked. So! If you’re a bad-to-the-bone overachiever, feel free to make your own creamy white sauce. Boom. If you want to use a jar and save a smidgy of time, you’re still a good person. Bam.

WE ARE STILL GOOD PEOPLE.

Sausage and Kale Lasagna Roll Ups / Bev Cooks

Italian sausage + wilted kale + ricotta + parsley + mozzarella + white sauce + lasagna strips = unadulterated winter mouth bliss.

Sausage and Kale Lasagna Roll Ups / Bev Cooks

The majority of the hands-on time is in the beginning, when you’re boiling the strips, browning the sausage, wilting the kale, mixing the ricotta and parsley. (hence the sauce shortcut) But if you think of it as a weekend project recipe while you catch up on The Goldbergs (my favorite ’80s-spoof sitcom EVARRR), everything will fall into place for your life. (You can even wear a bedazzled sweater while cooking.)

And in the end, you get to eat this…

Sausage and Kale Lasagna Roll Ups / Bev Cooks

Did mama say knock you out? Yes. Yes she did.

Sausage and Kale Lasagna Roll Ups / Bev Cooks

That was the best salad ever.

Sausage and Kale Lasagna Roll ups
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Ingredients

  • 10-12 lasagna strips, boiled until tender
  • 3 links Italian sausage, casings removed and sausage browned
  • 10 oz baby kale, wilted in a skillet (and squeezed of any excess water)
  • 1 cup ricotta cheese
  • 2 Tbs. freshly chopped parsley, plus extra for garnish
  • 1 (8 oz) block of mozzarella, shredded
  • 1 (15 oz) jar of your favorite Alfredo sauce
  • Parmesan cheese, for garnish
  • Salt and pepper

Instructions

  1. Preheat oven to 350.
  2. Pour about half a cup of the Alfredo sauce in the bottom of a large casserole dish. (Two dishes if you need more room.)
  3. Mix the parsley with the ricotta cheese and season with a pinch of salt and pepper.
  4. On a large work surface, evenly spread the ricotta over the cooked lasagna strips. Lightly sprinkle each strip with the browned sausage, wilted kale, and mozzarella cheese. Starting from one end, gently roll up each lasagna strip and place them seamside down in the baking dish. Repeat with the remaining roll ups and nestle them in the dish. Top with the rest of the Alfredo sauce, and finish with a good sprinkling of the mozzarella cheese. Bake for 25 to 30 minutes, or until the cheese is browning and bubbly. (May need to flip the oven to broil at the last second!)
  5. Garnish with extra parsley and Parmesan cheese. Weep for a month.
  6. Makes 10-12 roll ups. I mean rollips.
http://bevcooks.com/2017/01/sausage-kale-lasagna-roll-ups/

Sausage and Kale Lasagna Roll Ups / Bev Cooks

Yay for roll ups! I mean rollips.

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11 Responses to Sausage and Kale Lasagna Roll Ups

  1. Susan S January 24, 2017 at 3:06 pm #

    I have never seen a lasagna roll up before that I thought was worth making until this morning. This is definitely going on the menu for this week. Maybe to eat while we watch The Goldbergs. SO funny and the real home videos at the end are my favorite part.

  2. Mary January 24, 2017 at 3:45 pm #

    OMG these look amazing – this is a must – everyone is going to like these:))

  3. kelly January 24, 2017 at 4:37 pm #

    Hiiii! I’m a newb around here. Recently started following you on insta and this recipe grabbed me, but, besides the point, please tell me your silverware is not some incredible antique find and I can order it and have it on my kitchen table ASAP. I’m drooling!

    • Bev Weidner January 25, 2017 at 7:05 am #

      Hey, Kelly!

      You’re going to hate me – they’re vintage and were gifted to me about 12 years ago. BUT! I did have a reader find them on Etsy once – I think she looked up “gold flatware with wooden handles.” At least she found some very similar. Good luck!

  4. Roxanne January 25, 2017 at 2:07 pm #

    I was planning on making Food & Wine’s pork and ricotta stuffed jumbo shells this weekend, but your rollups look so good!

    Hmm…shells, rollips…shells…rollips…

  5. Laurie January 27, 2017 at 3:51 pm #

    They look divine! I made lasagna recently and I used these pasta sheets I found in the freezer section (big box). Basically, you use two sheets per layer. They do not need to be thawed. If you want to use them for roll-ups or manicotti you just thaw for a few minutes and cut to the size you need. They tasted great and had a really nice texture. It is nice to not have to boil anything and saves a pot to have to wash!

  6. Mark January 28, 2017 at 2:44 pm #

    Just made these for a late lunch for my wife… when will the weeping stop?!? Any solutions? One word: Delicious!! We are gluten free so I used Jovial gf lasagna noodles along with homemade Alfredo sauce and it worked great. My wife said, “This is one of the best things I’ve ever eaten.” Thank you for making me look awesome! But seriously, when will the weeping stop?

    • Bev Weidner January 29, 2017 at 7:37 am #

      Ahhhh! I hate to tell you, but – never. It will never stop. But thank you so much for letting me know how it turned out! Makes my DAY. 🙂

  7. David January 29, 2017 at 12:26 pm #

    We got these rollips today. I must say that it has to go with good cold white wine. We have been really enjoying with. Great food. I have to add that i became salsiccia freak, and as you Bev, we add them to meany dishes.

    • Bev Weidner January 30, 2017 at 6:47 am #

      Soooo glad to hear you liked the rollips! And yes, YES to the wine.

  8. Erica January 31, 2017 at 9:23 am #

    I made these last night, and they were a hit with my husband and son! We don’t eat a lot of meat, so I just crumbled up some veggie sausage and mixed it with chopped fresh spinach as the filling. Fantastic. I LOVE your site for recipes like this one that are approachable on normal weeknights, but that are still fresh and focused on real ingredients. So many food blogs these days are featuring recipes that look amazing but would take way more time than I have to spend on cooking on “school nights.” Thank you, and keep ’em coming! 🙂

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