Kale and Portobello Lasagna. 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.
These were wonderful, everyone in my home loved them and I will certainly be making them again. Line the bottom of the baking dish with half of the slices, overlapping slightly if possible. Puree the peppers, oregano, tomatoes, salt, pepper and sugar in a food processor or blender until smooth and set aside. You can cook Kale and Portobello Lasagna using 16 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Kale and Portobello Lasagna
- Prepare 1 cup of coarsely chopped drained jarred roasted red peppers.
- Prepare 1/2 tsp of dried oregeno.
- Prepare 1 can of (28 oz) whole plum tomatoes.
- You need 1/4 of salt.
- It's 1/4 of pepper.
- It's 1/4 tsp of sugar.
- It's 2 cup of skim mozzarella cheese.
- It's 2 large of egg whites.
- It's 15 oz of skim ricotta cheese.
- You need 1 tbsp of olive oil.
- Prepare 4 of Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick.
- It's 1 small of bunch of kale (or spinach), stems removed and leaves coarsely chopped.
- You need 1/4 tsp of red pepper flakes.
- It's 2 clove of garlic thinly sliced.
- You need 9 of sheets no-boil lasagna noodles.
- Prepare 2 tbsp of chopped fresh parsley.
Heat butter in a large non-stick skillet over medium heat. Add sliced mushrooms and cook until tender. Add kale, salt and pepper; cook until kale is wilted down. Allow to cool down, then combine with the ricotta cheese.
Kale and Portobello Lasagna instructions
- 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..
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