Kale and Portobello Lasagna.
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kale and portobello lasagna. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
Kale and Portobello Lasagna is one of the most popular of recent trending foods on earth. It's easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Kale and Portobello Lasagna is something which I've loved my entire life. They're fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook 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:
- {Prepare of coarsely chopped drained jarred roasted red peppers.
- {Make ready of dried oregeno.
- {Prepare of (28 oz) whole plum tomatoes.
- {Get of salt.
- {Get of pepper.
- {Prepare of sugar.
- {Prepare of skim mozzarella cheese.
- {Take of egg whites.
- {Take of skim ricotta cheese.
- {Get of olive oil.
- {Take of Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick.
- {Get of bunch of kale (or spinach), stems removed and leaves coarsely chopped.
- {Prepare of red pepper flakes.
- {Get of garlic thinly sliced.
- {Prepare of sheets no-boil lasagna noodles.
- {Take of 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 is going to wrap it up for this special food kale and portobello lasagna recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!