Hey everyone, it’s Louise, welcome to my recipe page. 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 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 popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Kale and Portobello Lasagna is something which I’ve loved my entire life. They are nice and they look fantastic.
Get your protein and carb intake with this creamy lasagna and mushroom dish. Let the savory roasted sweet pepper aroma to upgrade this extra-cheesy delight. Hearty Portobello Kale Lasagna - packed with nutrients, layers of flavor, and vibrant colors - this lasagna is such satisfying comfort food, you will Hearty Portobello Kale Lasagna.
To begin with this recipe, we have to first 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:
- Take 1 cup coarsely chopped drained jarred roasted red peppers
- Prepare 1/2 tsp dried oregeno
- Take 1 can (28 oz) whole plum tomatoes
- Prepare 1/4 salt
- Make ready 1/4 pepper
- Prepare 1/4 tsp sugar
- Take 2 cup skim mozzarella cheese
- Take 2 large egg whites
- Make ready 15 oz skim ricotta cheese
- Make ready 1 tbsp olive oil
- Get 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
- Prepare 1 small bunch of kale (or spinach), stems removed and leaves coarsely chopped
- Take 1/4 tsp red pepper flakes
- Make ready 2 clove garlic thinly sliced
- Take 9 sheets no-boil lasagna noodles
- Make ready 2 tbsp chopped fresh parsley
You can enjoy the yummy flavor of lasagna. And kale is one of the best vegetables when lightly cooked in oil and broth. All Reviews for Roasted Portobellos with Kale. Roasted Portobellos with Kale. this link is to an external site that may or may not meet accessibility guidelines.
Instructions to make Kale and Portobello Lasagna:
- 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.
- Mix 1 1/2 cups of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
- 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)
- 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.
- 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.
- 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.
It's a delicious, quick, one-pot recipe featuring ricotta, spinach, kale and broccoli rabe. Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan. Keywords: easy lasagna, lasagna roll ups, Mushroom Kale Lasagna Rolls, spinach lasagna rolls, Vegetarian Lasagna. This Kale And Mushroom Lasagna can be made ahead.
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