Nogluten Recipes

Kale And Portobello Lasagna Recipe

Kale and Portobello Lasagna Recipe
Posted at :
Posted by :
Print Recipe

Prepare the ingredients before making Kale and Portobello Lasagna in your home. Then, follow these steps below to serve Kale and Portobello Lasagna for your family or friends.

Ingredients: Kale and Portobello Lasagna

  • 1 cup coarsely chopped drained jarred roasted red peppers
  • 1/2 tsp dried oregeno
  • 1 can (28 oz) whole plum tomatoes
  • 1/4 salt
  • 1/4 pepper
  • 1/4 tsp sugar
  • 2 cup skim mozzarella cheese
  • 2 large egg whites
  • 15 oz skim ricotta cheese
  • 1 tbsp olive oil
  • 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
  • 1 small bunch of kale (or spinach), stems removed and leaves coarsely chopped
  • 1/4 tsp red pepper flakes
  • 2 clove garlic thinly sliced
  • 9 sheets no-boil lasagna noodles
  • 2 tbsp chopped fresh parsley

How to Make Kale and Portobello Lasagna

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Kale and Portobello Lasagna in your home by yourself.

    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.
  • Step 2
  • Mix 1 1/2 cups of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
  • Step 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)
  • Step 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.
  • Step 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.
  • Step 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 Reviews

Add your opinion about Kale and Portobello Lasagna Recipe above or tell your story when cooking Kale and Portobello Lasagna in your home.

Recipe Related to Kale and Portobello Lasagna
Ginger Garlic Asian Drumsticks Ginger Garlic Asian Drumsticks
Posted at : December 27, 2016, 8:22 am
Posted by : Fo Fa
Category : chicken
Cooking Time : 40 minutes
Serving : 3
Shrimp Alfredo Shrimp Alfredo
Posted at : December 27, 2016, 2:02 pm
Posted by : CHill
Pineapple Rings With Coconut Pineapple Rings With Coconut
Posted at : December 27, 2016, 7:51 am
Posted by : Ksenia Kolykhalova
Cooking Time : 25 minutes
Serving : 9
Spinach artichoke lasagna with chicken Spinach artichoke lasagna with chicken
Posted at : December 27, 2016, 12:52 pm
Posted by : masterchefBilly
Cooking Time : 1 minutes
Serving : 6
BBQ Sauce for Pressure Cooker BBQ Sauce for Pressure Cooker
Posted at : December 27, 2016, 11:50 am
Posted by : DangerousDan99
Cooking Time : 5 minutes
Serving : 4

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z