Steps to Prepare Award-winning Kale and Portobello Lasagna

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, kale and portobello lasagna. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Kale and Portobello Lasagna is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Kale and Portobello Lasagna is something that I have loved my entire life.

To begin with this particular recipe, we have to 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. Prepare coarsely chopped drained jarred roasted red peppers
2. Prepare dried oregeno
3. Make ready (28 oz) whole plum tomatoes
4. Prepare salt
5. Make ready pepper
6. Prepare sugar
7. Prepare skim mozzarella cheese
8. Take egg whites
9. Prepare skim ricotta cheese
10. Get olive oil
11. Make ready Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
12. Make ready bunch of kale (or spinach), stems removed and leaves coarsely chopped
13. Take red pepper flakes
14. Prepare garlic thinly sliced
15. Get sheets no-boil lasagna noodles
16. Take 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 more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!