Kale and Portobello Lasagna
Kale and Portobello Lasagna

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, kale and portobello lasagna. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kale and Portobello Lasagna is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Kale and Portobello Lasagna is something which I’ve loved my whole life.

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

The ingredients needed to make Kale and Portobello Lasagna:
  1. Make ready coarsely chopped drained jarred roasted red peppers
  2. Make ready dried oregeno
  3. Prepare (28 oz) whole plum tomatoes
  4. Take salt
  5. Get pepper
  6. Make ready sugar
  7. Take skim mozzarella cheese
  8. Take egg whites
  9. Prepare skim ricotta cheese
  10. Prepare olive oil
  11. Make ready Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
  12. Get bunch of kale (or spinach), stems removed and leaves coarsely chopped
  13. Get red pepper flakes
  14. Make ready garlic thinly sliced
  15. Make ready sheets no-boil lasagna noodles
  16. Make ready 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 for this exceptional food kale and portobello lasagna recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!