Step-by-Step Guide to Make Award-winning Kale and Portobello Lasagna

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, kale and portobello lasagna. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Kale and Portobello Lasagna is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Kale and Portobello Lasagna is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook 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. Take 1 cup coarsely chopped drained jarred roasted red peppers
2. Make ready 1/2 tsp dried oregeno
3. Get 1 can (28 oz) whole plum tomatoes
4. Get 1/4 salt
5. Prepare 1/4 pepper
6. Get 1/4 tsp sugar
7. Make ready 2 cup skim mozzarella cheese
8. Get 2 large egg whites
9. Take 15 oz skim ricotta cheese
10. Make ready 1 tbsp olive oil
11. Take 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
12. Make ready 1 small bunch of kale (or spinach), stems removed and leaves coarsely chopped
13. Take 1/4 tsp red pepper flakes
14. Get 2 clove garlic thinly sliced
15. Prepare 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.

So that is going to wrap it up for this special food kale and portobello lasagna recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!