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1
Bring a pot of salted water to a boil over high heat.
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2
Once the water is boiling, add lasagna noodles and cook for time indicated on package.
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3
Drain the pasta, rinse and transfer to a bowl.
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4
Cut and trim the tough stems away from the kale.
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5
Stack few the leaves on top of each other.
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6
Roughly cut the leaves.
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7
Wash the kale leaves and set aside to drain.
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8
In a saucepan, add the extra-virgin olive oil over medium heat.
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9
Add pearl onions and red pepper flakes and cook for few minutes (2 minutes or so).
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10
Add garlic and cook for about 30 seconds before the garlic gets brown.
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11
Add the yellow pepper, broccoli florets and zucchini.
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12
Cook the mix for about 3 or 4 minutes or until the veggies are soft.
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13
Turn the heat lower and add the kale, stirring until wilted.
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14
Finally, season to taste with salt, pepper and red chili flakes.
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15
Ladle about 1 cup of tomato sauce in a baking dish and spread it well.
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16
Start assembling your lasagna roll ups by placing wax paper, aluminum foil or a clean cutting board on the counter.
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17
Lay out lasagna noodles.
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18
Spread about 3 tablespoons of the tomato sauce and 1/3 cup of the veggies over each individual lasagna noodle.
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19
Sprinkle mozzarella cheese.
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20
Carefully roll up and place seam side down in rows in the baking dish.
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21
After that, use remaining tomato sauce to top the lasagna rolls.
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22
Sprinkle Parmesan and mozzarella cheese on top.
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23
Bake covered with foil for approximately 30 minutes.
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24
Remove the foil and bake for 15-20 minutes more until cheese is melted.
