How to Make Kale and Portobello Lasagna

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, kale and portobello lasagna. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Kale and Portobello Lasagna is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Kale and Portobello Lasagna is something which I’ve loved my whole life.

Guide to Make Kale and Portobello Lasagna

To begin with this particular recipe, we have to first prepare a few components. You can cook kale and portobello lasagna using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Kale and Portobello Lasagna:

1. Take 1 cup coarsely chopped drained jarred roasted red peppers
2. Take 1/2 tsp dried oregeno
3. Take 1 can (28 oz) whole plum tomatoes
4. Get 1/4 salt
5. Make ready 1/4 pepper
6. Take 1/4 tsp sugar
7. Take 2 cup skim mozzarella cheese
8. Make ready 2 large egg whites
9. Get 15 oz skim ricotta cheese
10. Take 1 tbsp olive oil
11. Make ready 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
12. Get 1 small bunch of kale (or spinach), stems removed and leaves coarsely chopped
13. Get 1/4 tsp red pepper flakes
14. Get 2 clove garlic thinly sliced
15. Take 9 sheets no-boil lasagna noodles
16. Make ready 2 tbsp chopped fresh parsley

Instructions

Steps to make Kale and Portobello Lasagna:

1. Preheat the oven to 350 . Puree the peppers, oregano, tomatoes, salt, pepper and sugar in a food processor or blender until smooth and set aside.
2. Mix 1 1/2 cups of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
3. Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender (about 10 minutes). Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green (about 5 minutes)
4. Coat 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce.
5. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes.
6. Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve.

As simple as that Recipe of Kale and Portobello Lasagna

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