Easiest Way to Prepare Delicious Kale and Portobello Lasagna

Kale and Portobello Lasagna. Sprinkle Parmigiano cheese on top layer. How to Cook Kale and Portobello Lasagna Add the cherry tomatoes, roasted sweet pepper, oregano, and sugar to a blender. Season with salt and pepper and blend until smooth.

Vegan cheese sauce and toasted hazelnuts each layer being sprinkled with vegan cheese. Pop the lasagna into the oven and bake until golden and piping hot. Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl. You can have Kale and Portobello Lasagna using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Kale and Portobello Lasagna

1. You need 1 cup of coarsely chopped drained jarred roasted red peppers.
2. It's 1/2 tsp of dried oregeno.
3. Prepare 1 can of (28 oz) whole plum tomatoes.
4. It's 1/4 of salt.
5. You need 1/4 of pepper.
6. It's 1/4 tsp of sugar.
7. Prepare 2 cup of skim mozzarella cheese.
8. You need 2 large of egg whites.
9. It's 15 oz of skim ricotta cheese.
10. You need 1 tbsp of olive oil.
11. It's 4 of Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick.
12. You need 1 small of bunch of kale (or spinach), stems removed and leaves coarsely chopped.
13. It's 1/4 tsp of red pepper flakes.
14. Prepare 2 clove of garlic thinly sliced.
15. You need 9 of sheets no-boil lasagna noodles.
16. You need 2 tbsp of chopped fresh parsley.

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Kale and Portobello Lasagna step by step

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..

Kale and Portobello Lasagna Jump to: Recipe Weight Loss Tips Before you jump to Kale and Portobello Lasagna recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart. Like Rustic Red Kale and White Bean Soup, this recipe is a devious attempt to get you to eat your leafy greens. Puree peppers, oregano, tomatoes, with added salt, pepper and sugar in food processor until smooth and set aside. Add nutmeg, salt, pepper and Gruyere cheese. Stir until cheese has melted and add kale.