Kale and Portobello Lasagna
Kale and Portobello Lasagna

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, kale and portobello lasagna. It is one of my favorites. This time, I am going to make it a little bit unique. 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 simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Kale and Portobello Lasagna is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Get 1 cup coarsely chopped drained jarred roasted red peppers
  2. Take 1/2 tsp dried oregeno
  3. Prepare 1 can (28 oz) whole plum tomatoes
  4. Make ready 1/4 salt
  5. Get 1/4 pepper
  6. Prepare 1/4 tsp sugar
  7. Get 2 cup skim mozzarella cheese
  8. Take 2 large egg whites
  9. Make ready 15 oz skim ricotta cheese
  10. Take 1 tbsp olive oil
  11. Take 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. Prepare 1/4 tsp red pepper flakes
  14. Make ready 2 clove garlic thinly sliced
  15. Get 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.

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