This may sound a little..eh. But dang. This one killed it. This recipe is totally scalable, so got with your gut on measurements, I’ll put what I used.
12 lasagna noodles
about 2 cups chopped Kale
about 15oz canned pumpkin
half of a 15oz container low fat ricotta cheese
half of a 15oz container low fat cottage cheese
4 garlic cloves
half an onion, diced
about 1 cup diced mushrooms
your favorite spaghetti sauce
Preheat your oven to 400 degrees. Dice your onion and mushrooms and chop your kale. Chop up your garlic, I used 4 cloves but I also used a homemade spaghetti sauce that is garlic heavy. Pour some oil in a pot and heat it up.
Dump in your onion and cook for a few minutes until translucent. Add your garlic and cook until fragrant. Add your mushrooms and kale and cook until the kale is soft and wilted, about 5 minutes. Start a pot of water to boil and dump in your lasagna noodles. Cook according to the package.
While your noodles are cooking, take your kale mixture off the heat and add in your pumpkin, ricotta, and cottage cheese. When your noodles are done, lay them out on either paper towels or a clean dish clothe to dry and cool.
Since your noodles are cooled by now, spoon out your mixture onto the noodles. Roll them up and put them in a casserole dish. Pour your spaghetti sauce on top of it. We used homemade sauce that we canned a few weeks ago. Sprinkle, or dump, mozzarella cheese on top. Sprinkle some dried basil on top if you have it and want it. Pop that sucker into the oven. Cook until your cheese is melted and your rolls are heated through.
Serve with some leftover cottage cheese if you want it or a salad or whatever you want as a side if you want one.