Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kale and portobello lasagna. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kale and Portobello Lasagna is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Kale and Portobello Lasagna is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have kale and portobello lasagna using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Kale and Portobello Lasagna:

1. Make ready coarsely chopped drained jarred roasted red peppers
2. Prepare dried oregeno
3. Get (28 oz) whole plum tomatoes
4. Get salt
5. Take pepper
6. Take sugar
7. Get skim mozzarella cheese
8. Make ready egg whites
9. Make ready skim ricotta cheese
10. Get olive oil
11. Get Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
12. Make ready bunch of kale (or spinach), stems removed and leaves coarsely chopped
13. Get red pepper flakes
14. Make ready garlic thinly sliced
15. Prepare sheets no-boil lasagna noodles
16. Prepare 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 exceptional food kale and portobello lasagna recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!