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Chicken and Kale Rolls With Asiago Cheese
8 lasagna noodles
2 tablespoons olive oil
2 boneless, skinless, chicken breasts, cooked and shredded
1/2 pound bulk Italian sausage
1 small onion, chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 small bunch kale, chopped (about 4 cups)
1 jar of your favorite spaghetti sauce
1 cup grated Asiago, plus more for top, if desired
1 tablespoon fresh lemon juice
directions
Cook the lasagna noodles according to package directions. Drain and keep warm.

Heat 1 tablespoon of the olive oil in a skillet. Add the sausage and cook until browned, about five minutes. Add the onion, garlic and pepper flakes. Cook another five minutes. Pour the mixture into a large bowl. Add the chicken and cheese and mix well.

Heat the remaining 1 tablespoon olive oil to the same skillet. Add the kale and cook, stirring, until wilted, about two to three minutes. Pour in the lemon juice. Add the kale mixture to the chicken-sausage mixture. Mix well.

To assemble rolls, place a lasagna noodle on a flat work surface. Place about 1/2 cup of the filling on one side of the noodle and roll up.

Spread 1 cup of the spaghetti sauce in the bottom of a 13x9-inch baking pan. Place the prepared rolls on top of the spaghetti sauce. Pour the remaining sauce over the top, and sprinkle with more cheese, if desired. Cover the pan with foil and bake at 350 degrees F for 40 to 45 minutes.




suggestions
Serves six to eight.