Hello, I am Clara. Today, we’re going to make kale and portobello lasagna recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Kale and Portobello Lasagna Recipe
Kale and Portobello Lasagna is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Kale and Portobello Lasagna is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to 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:
- Make ready 1 cup coarsely chopped drained jarred roasted red peppers
- Get 1/2 tsp dried oregeno
- Prepare 1 can (28 oz) whole plum tomatoes
- Get 1/4 salt
- Take 1/4 pepper
- Get 1/4 tsp sugar
- Get 2 cup skim mozzarella cheese
- Get 2 large egg whites
- Take 15 oz skim ricotta cheese
- Make ready 1 tbsp olive oil
- Make ready 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
- Prepare 1 small bunch of kale (or spinach), stems removed and leaves coarsely chopped
- Take 1/4 tsp red pepper flakes
- Take 2 clove garlic thinly sliced
- Take 9 sheets no-boil lasagna noodles
- Take 2 tbsp 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 with this distinctive dish 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 more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
