Kale and Portobello Lasagna
Kale and Portobello Lasagna

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, kale and portobello lasagna. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Kale and Portobello Lasagna is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Kale and Portobello Lasagna is something which I’ve loved my whole life. They’re fine and they look fantastic.

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To get started with this recipe, we must prepare a few ingredients. You can have kale and portobello lasagna using 16 ingredients and 6 steps. Here is how you cook it.

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

Sprinkle the chopped olives over the kale and top with the remaining polenta. Puree the peppers, oregano, tomatoes, salt, pepper and sugar in a food processor or blender until smooth and set aside. Heat the oil in a large nonstick skillet set over medium. Add nutmeg, salt, pepper and Gruyere cheese.

Steps to make 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.

Stir until cheese has melted and add kale. Wait until kale wilts and remove skillet from the heat. Spread a thin layer of Bechamel sauce on the bottom of the dish. I usually fill them with spinach in my popular spinach lasagna rolls but have been thinking of trying them with kale for a while. These were wonderful, everyone in my home loved them and I will certainly be making them again.

So that is going to wrap it up with this exceptional food kale and portobello lasagna recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!