Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kale and portobello lasagna. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Kale and Portobello Lasagna is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Kale and Portobello Lasagna is something which I’ve loved my entire life.

To begin 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 cook that.

The ingredients needed to make Kale and Portobello Lasagna:

1. Prepare 1 cup coarsely chopped drained jarred roasted red peppers
2. Take 1/2 tsp dried oregeno
3. Prepare 1 can (28 oz) whole plum tomatoes
4. Prepare 1/4 salt
5. Prepare 1/4 pepper
6. Prepare 1/4 tsp sugar
7. Make ready 2 cup skim mozzarella cheese
8. Make ready 2 large egg whites
9. Get 15 oz skim ricotta cheese
10. Prepare 1 tbsp olive oil
11. Prepare 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
12. Get 1 small bunch of kale (or spinach), stems removed and leaves coarsely chopped
13. Make ready 1/4 tsp red pepper flakes
14. Get 2 clove garlic thinly sliced
15. Make ready 9 sheets no-boil lasagna noodles
16. Prepare 2 tbsp 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 for this exceptional food kale and portobello lasagna recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!