Hey everyone, 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. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Kale and Portobello Lasagna is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Kale and Portobello Lasagna is something that I have loved my whole life. They’re nice and they look wonderful.
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 that.
The ingredients needed to make Kale and Portobello Lasagna:
- Prepare 1 cup coarsely chopped drained jarred roasted red peppers
- Take 1/2 tsp dried oregeno
- Prepare 1 can (28 oz) whole plum tomatoes
- Take 1/4 salt
- Take 1/4 pepper
- Get 1/4 tsp sugar
- Make ready 2 cup skim mozzarella cheese
- Get 2 large egg whites
- Prepare 15 oz skim ricotta cheese
- Take 1 tbsp olive oil
- Prepare 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
- Take 1 small bunch of kale (or spinach), stems removed and leaves coarsely chopped
- Make ready 1/4 tsp red pepper flakes
- Get 2 clove garlic thinly sliced
- Get 9 sheets no-boil lasagna noodles
- Get 2 tbsp chopped fresh parsley
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.
So that’s going to wrap this up with this exceptional food kale and portobello lasagna recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
