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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 supplies which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Kale and Portobello Lasagna dishes which you make.

Alright, don’t linger, let’s course of action this kale and portobello lasagna formula with 16 substances which are surely easy to have, and we have to process them at the very least through 6 measures. You should commit a while on this, so the resulting food could be perfect.

Ingredients - Kale and Portobello Lasagna:

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

Kale and Portobello Lasagna step by 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.
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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