Kale and Portobello Lasagna
Kale and Portobello Lasagna

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, kale and portobello lasagna. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Kale and Portobello Lasagna is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Kale and Portobello Lasagna is something that I’ve loved my entire life.

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

The ingredients needed to make Kale and Portobello Lasagna:
  1. Make ready 1 cup coarsely chopped drained jarred roasted red peppers
  2. Get 1/2 tsp dried oregeno
  3. Take 1 can (28 oz) whole plum tomatoes
  4. Get 1/4 salt
  5. Get 1/4 pepper
  6. Prepare 1/4 tsp sugar
  7. Prepare 2 cup skim mozzarella cheese
  8. Take 2 large egg whites
  9. Prepare 15 oz skim ricotta cheese
  10. Prepare 1 tbsp olive oil
  11. Make ready 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
  12. Prepare 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. Take 2 tbsp 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 this up with this special food kale and portobello lasagna recipe. Thanks so much for reading. I am sure you will 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 family, friends and colleague. Thank you for reading. Go on get cooking!