Kale & Sweet Potato Lasagna Roll-ups (Vegan Options)

Hi, everyone!

I had bought Love and Lemons cook-book, who happens to be a veggie food blogger. This recipe is fantastic. I love the kale and sweet potato combination. Oh, and of course, sage and red pepper flakes. I’ve attached a video from Jeanne below, plus her recipe that I typed out for a friend. Enjoy!! 🙂

I followed the instructions in the cookbook and video below, except I used parmesan, instead of vegan ricotta, and placed the marinara sauce in the lasagna roll-ups. The order went, marinara sauce, parm, sweet potatoes and kale. You can do ricotta, instead of pramesan, and use the same order. Totally up to you. Plus incorporating the sage and red pepper flakes in the correct order.

Serves 4


1 large sweet potato, cut into small cubes

Extra virgin olive oil, for drizzling

Sea salt (I used fine sea salt) and freshly ground pepper

6 kale leaves, torn, coarse stems removed 

12 lasagna noodles, plus 2 extra in case of breakage

2 ½ cups of marinara sauce

3 cups of ricotta cheese (I used parmesan, instead)

¼ cup minced sage

Pinched of red pepper flakes


Preheat the oven to 425 degrees F and line a large baking sheet parchment paper. Place the sweet potato cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 25 to 30 minutes, or until golden brown. 

Fill a large pot with 1 inch of water and insert a steamer basket. * Add the kale and bring to a boi. Cover and seam for 1 minute, or until just wilted. Scoop the kale onto a kitchen towel and squeeze out the excess water. 

Bring a large pot of heavily salted water to a boil. Prepare the pasta according to the instructions on the package, cooking al dente. Be careful not to over cook or the curly edges may fall apart. Drain.

Brush the bottom of a 9×13-inch baking dish with a little olive oil and spread with 1 cup of the marinara. 

Lay the first 6 noodles side-by-side onto a large baking sheet. Gently toss the remainder of the noodles with a little olive oil so they don’t stick together. Spread 3 to 4 tablespoons of the ricotta onto each noodle, dot the kale and sweet potatoes evenly on top and sprinkle with sage and red pepper flakes. ** Roll each noodle. Place each lasagna noodle into the baking dish seam side down. Repeat with the rolls. Cover and bake for 20 minutes. 

*If you don’t have a steamer basket, I used my colander by placing it on top of a pot of boiling water. It takes a bit longer to steam, but worth it. 

Have you tried Kale & Sweet Potato Lasagna Roll-ups (Vegan Options)? Please comment below. I would love to hear from you!


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