How to Make Kale and Portobello Lasagna

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special 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 popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Kale and Portobello Lasagna is something that I’ve loved my entire life.

Recipe of Kale and Portobello Lasagna

To begin with this recipe, we have to 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.

Ingredients

The ingredients needed to make Kale and Portobello Lasagna:

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

Instructions

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.

As simple as that Guide to Make Kale and Portobello Lasagna

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