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Ingredients requirements - Kale and Portobello Lasagna:

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

Kale and Portobello Lasagna making process:

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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