Kale and Portobello Lasagna. Sprinkle Parmigiano cheese on top layer. 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.
Vegan cheese sauce and toasted hazelnuts each layer being sprinkled with vegan cheese.
Pop the lasagna into the oven and bake until golden and piping hot.
Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl.
You can cook Kale and Portobello Lasagna using 16 ingredients and 6 steps. Here is how you cook that.
Ingredients of Kale and Portobello Lasagna
- Prepare 1 cup of coarsely chopped drained jarred roasted red peppers.
- Prepare 1/2 tsp of dried oregeno.
- You need 1 can of (28 oz) whole plum tomatoes.
- It's 1/4 of salt.
- You need 1/4 of pepper.
- You need 1/4 tsp of sugar.
- Prepare 2 cup of skim mozzarella cheese.
- It's 2 large of egg whites.
- You need 15 oz of skim ricotta cheese.
- It's 1 tbsp of olive oil.
- It's 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.
- Prepare 1/4 tsp of red pepper flakes.
- You need 2 clove of garlic thinly sliced.
- You need 9 of sheets no-boil lasagna noodles.
- Prepare 2 tbsp of chopped fresh parsley.
Place a piece of wax paper on the counter and lay out cooked lasagna noodles. If you're looking for recipes idea to cook today, look no further! We provide you only the best Kale and Portobello Lasagna recipe here. We also have wide variety of recipes to try.
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..
Kale and Portobello Lasagna Jump to: Recipe Weight Loss Tips Before you jump to Kale and Portobello Lasagna recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart. Like Rustic Red Kale and White Bean Soup, this recipe is a devious attempt to get you to eat your leafy greens. Puree peppers, oregano, tomatoes, with added salt, pepper and sugar in food processor until smooth and set aside. Add nutmeg, salt, pepper and Gruyere cheese. Stir until cheese has melted and add kale.
