Steps to Make Homemade Kale and Portobello Lasagna

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, kale and portobello lasagna. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Kale and Portobello Lasagna is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Kale and Portobello Lasagna is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. 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 coarsely chopped drained jarred roasted red peppers
2. Prepare dried oregeno
3. Take (28 oz) whole plum tomatoes
4. Prepare salt
5. Make ready pepper
6. Get sugar
7. Make ready skim mozzarella cheese
8. Make ready egg whites
9. Prepare skim ricotta cheese
10. Take olive oil
11. Get Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
12. Prepare bunch of kale (or spinach), stems removed and leaves coarsely chopped
13. Get red pepper flakes
14. Take garlic thinly sliced
15. Prepare sheets no-boil lasagna noodles
16. Make ready 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’s going to wrap this up with this special food kale and portobello lasagna recipe. Thanks so much for reading. I am confident that you can make this at home. There is 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!