Categories: Healthy, Italian, Lasagna, Main Dish, May2012

Ingredients

• 3 ounces sun-dried tomatoes, not oil packed, about 1 cup
• 1 cup sliced roasted red pepper
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons minced canned chipotle pepper in adobo sauce (optional)
• 1 teaspoon dried thyme or oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chopped kale
• 9 whole wheat lasagna noodles
• 1 1/2 cups reduced fat ricotta cheese
• 1 cup shredded mozzarella cheese
• Parmesan for garnish (optional)

Directions

1. Place sun-dried tomatoes in a bowl and cover with warm water until softened. Add sun-dried tomatoes, 1/2 cup of the soaking liquid, roasted red pepper, olive oil, red wine vinegar, chipotle, thyme, salt and pepper to a blender or food processor container and blend until smooth. Set aside.

2. Preheat oven to 375°F. Steam kale until tender, but not mushy.

3. Divide half of the red pepper sauce between 6 greased jumbo sized muffin cups. In a large pot of boiling water prepare noodles according to package directions, making sure to leave them al dente. Depending on the size of your pot, you may need to do this in batches. Place cooked noodles on a flat work surface and spread an equal amount of ricotta cheese over the surface of each. Top ricotta with kale and tightly roll the noodles. Slice each roll in half along its width and stuff three halves into each of 6 jumbo sized muffin cups with the cut sides up. Top with mozzarella and the remaining sauce.

4. Bake for 20 minutes and then let cool several minutes before unmolding. As they cool, the lasagna rolls will meld together. To unmold, run a butter knife around the edges, place a flat object such as a cutting board on top of the tin and turn upside down. Spoon any sauce left in the muffin cups over top. Serve with grated parmesan on top.

5. Switch hits

6. Make these gluten-free by using brown rice lasagna noodles

7. Replace kale with Swiss chard or spinach

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