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Kale and Portobello Lasagna cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be shown at numerous standard functions actually. I am certain you will see lots of people who just like the Kale and Portobello Lasagna dishes that you simply make.

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Ingredients requirements - Kale and Portobello Lasagna:

1. Take 1 cup - coarsely chopped drained jarred roasted red peppers
2. Give 1/2 tsp dried oregeno
3. Provide 1 can of (28 oz) whole plum tomatoes
4. Provide 1/4 salt
5. Get 1/4 - pepper
6. Make ready 1/4 tsp sugar
7. Give 2 cup of skim mozzarella cheese
8. Provide 2 large for egg whites
9. You need 15 oz for skim ricotta cheese
10. Provide 1 tbsp olive oil
11. Get 4 for Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
12. Take 1 small for bunch of kale (or spinach), stems removed and leaves coarsely chopped
13. Prepare 1/4 tsp - red pepper flakes
14. Provide 2 clove garlic thinly sliced
15. Need 9 of sheets no-boil lasagna noodles
16. Require 2 tbsp - chopped fresh parsley

Kale and Portobello Lasagna instructions:

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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