Simple Way to Make Quick Kale and Portobello Lasagna

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kale and portobello lasagna. One of my favorites food recipes. For mine, I am going to 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 appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Kale and Portobello Lasagna is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have kale and portobello lasagna using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Kale and Portobello Lasagna:

1. Get coarsely chopped drained jarred roasted red peppers
2. Get dried oregeno
3. Make ready (28 oz) whole plum tomatoes
4. Prepare salt
5. Take pepper
6. Take sugar
7. Make ready skim mozzarella cheese
8. Prepare egg whites
9. Get skim ricotta cheese
10. Get olive oil
11. Make ready Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
12. Prepare bunch of kale (or spinach), stems removed and leaves coarsely chopped
13. Prepare red pepper flakes
14. Get garlic thinly sliced
15. Prepare 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 with this special food kale and portobello lasagna recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!