published 8/27/2020
These delicious roll ups are surprisingly easy to make, just a bit time consuming. I recommend prepping the day before and refrigerating them over night. I wanted to keep the filling on the light side since the Truffle Bechamel is a bit rich, and the flavor combination turned out wonderfully. It is Perfectly Imperfect to serve for a date night at home, or along side a protein for a lovely family meal!!
PREP TIME: 30 minutes
COOK TIME: 25-30 minutes
SERVINGS: makes about 8 Roll Ups
ingredients
- 8 Lasagna Noodles (cooked)*
- 2 TBSP Butter**
- 1 Onion (chopped)
- 8 oz/1 package Mushrooms (sliced)
- 3 Garlic Cloves (minced)
- 1 TBSP Fresh Thyme or 1 TSP Dried Thyme
- 2-3 cups Kale
- 1/4 cup Wine***
- 6-8 oz/ 1-2 logs Goat Cheese
- Salt and Pepper to taste
- 1/2 cup grated Pecorino or Parmesan Cheese
TRUFFLE BECHAMEL
- 2 TBSP Butter**
- 3 TBSP Flour
- 2 cups Milk (I use Oat Milk)
- 1-2 TBSP Truffle Oil (depending on how much you like it!)
- Salt and Pepper to taste
*Boil the Lasagna Noodles 1 minute less than the cook time on the box to prevent them from getting too soft. And drizzle with some Olive Oil while you prepare the other ingredients to keep them soft and pliable.
**I use County Crock Avocado Butter – a nutritious alternative that cooks just like Cow milk butter.
***I used Sherry Cooking Wine, but White Wine is ideal as well. If you don’t have Wine, you can use Chicken or Vegetable Stock instead…or even a few TBSP of White Wine Vinegar.
instructions
- Preheat oven to 350 degrees.
- Heat Butter in a large pan over medium low heat. Add Onions and saute for about 10 minutes. If the Onions are browning quickly, turn the heat to low. (You want them to caramelize not burn.)
- Add Mushrooms and saute another 5 minutes. (Add another TBSP of Butter if the pan is too dry.) Then add Garlic and Thyme and cook another 1 minute.
- Add Kale, season with Salt and Pepper, and pour in Wine to deglaze the pan. Cover and steam to soften Kale (2-3 minutes.) Remove to a bowl.
- Make the Bechamel. Melt Butter in small saucepan over low heat. Whisk in Flour and cook for about 1 minute. Pour in the Milk and increase heat to high. Bring to a boil. Then reduce the heat to low and simmer for about 2 minutes to thicken the sauce. Pour in the Truffle Oil and season with Salt and Pepper.
- Lay out the Lasagna noodles on a flat surface. Spread out Goat Cheese evenly on the entire noodle. Top with the Mushroom/Kale mixture. Roll up the noodles completely.
- Coat the bottom of you baking dish with some of the Sauce. Then place each Roll up in the pan and top them with more Sauce. (It’s your preference how little or much you want to add. I didn’t want mine to be too saucy so I could add more to each plate.)
- Bake the Roll ups for 20-25 minutes.
- Top with Pecorino. OPTIONAL: Place the pan under the broiler for 2-3 minutes to melt and brown the cheese.
- Serve each Roll up with more Sauce and Thyme. ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
