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Kale And Portobello Lasagna Recipe

Kale and Portobello Lasagna Recipe
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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.
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