Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls Recipe {Vegetarian}

INGREDIENTS

whole wheat lasagna noodles

3 tsp

olive oil, divided

small yellow onion, chopped

3 cloves

garlic, minced

8 oz

crimini (Baby Bella) mushrooms, sliced

8 oz

shiitake mushrooms, stems removed, sliced

2 cups

roughly chopped kale

1/2 cup

(about 1 1/4 oz.) sun-dried tomatoes, chopped

12 oz

low-fat cottage cheese

1/2 cup

finely grated Parmesan cheese, divided

fresh basil leaves, thinly sliced

1/2 tsp

dried chile flakes

3/4 tsp

kosher salt (to taste)

1/2 tsp

freshly ground black pepper

2 1/2 cups

tomato sauce (your favorite kind)