Kale and Portobello Lasagna
Kale and Portobello Lasagna

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, kale and portobello lasagna. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Kale and Portobello Lasagna is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Kale and Portobello Lasagna is something that I have loved my whole life.

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

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

So that is going to wrap it up for this special food kale and portobello lasagna recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!