Mushroom Kale Lasagna Rolls are one of the tastiest ways to enjoy kale! They are quick, easy and perfectly portioned.

Mushroom Kale Lasagna Rolls

These rolls are a deliciously cheesy meatless meal that is sure to be a hit in your house. The individual rolls help keep portion sizes in check. One roll served with a salad makes the perfect meal. They’re great to freeze too. A few lasagna roll variations I love are these Spinach Lasagna Rolls, Three Cheese Zucchini Stuffed Lasagna Rolls, and Butternut Squash and Spinach Lasagna Rolls. See more vegetarian recipes like this.

How to Freeze Lasagna Rolls:

These mushroom lasagna rolls are perfect for freezing and then pulling out on a night when you don’t have time to cook. You can freeze these two different ways:

1. Individually Frozen Lasagna Roll Ups

After rolling up the noodles, put them on a baking tray to flash freeze. Once frozen, put in a zip-locked bag. To bake, put however many rolls you’d like into a baking dish with sauce on the bottom. Spoon more sauce over the noodles and top each with one tablespoon of mozzarella. Cover with foil and bake at 350 degrees for one hour.

2. Lasagna Roll Ups Frozen in a Casserole Dish

Freeze all the rolls in a baking dish covered with foil. To serve, thaw in the refrigerator for 36-48 hours and then follow the baking directions as written. You can also bake these from frozen but will need to increase the baking time to one hour.

Lasagna Roll Up Variations and Tips:

• Sub spinach for the kale.
• You can chop up the mushrooms with the kale in the food processor if you prefer.
• I recommend covering the dish with foil while baking so that the lasagna rolls don’t get crispy. To prevent the foil from sticking, tent the foil over the baking dish so that it’s not touching the noodles. You can also spray the foil with baking spray or lay parchment paper over the rolls and then cover with foil.

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