How to Make Tasty Kale and Portobello Lasagna

Without fail making ultimate Kale and Portobello Lasagna easy, tasty, practical.

Kale and Portobello Lasagna
Kale and Portobello Lasagna

Good Evening every body, at this time you get present recipe Kale and Portobello Lasagna with 16 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 6 stages of easy cooking Kale and Portobello Lasagna.

Ingredients all Kale and Portobello Lasagna

  1. Prepare 1 cup : coarsely chopped drained jarred roasted red peppers.

  2. Needed 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. Needed 2 cup : skim mozzarella cheese.

  8. Needed 2 large : egg whites.

  9. Needed 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. Needed 1 small : bunch of kale (or spinach), stems removed and leaves coarsely chopped.

  13. Needed 1/4 tsp : red pepper flakes.

  14. Prepare 2 clove : garlic thinly sliced.

  15. Needed 9 : sheets no-boil lasagna noodles.

  16. Needed 2 tbsp : chopped fresh parsley.

If all ingredients Kale and Portobello Lasagna it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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..

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