Steps to Prepare Speedy Kale and Portobello Lasagna

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Speedy Kale and Portobello Lasagna. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kale and Portobello Lasagna, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kale and Portobello Lasagna delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can cook Kale and Portobello Lasagna using 16 ingredients and 6 steps. Here is how you can achieve it.

Healthy version of a family favorite

Ingredients and spices that need to be Take to make Kale and Portobello Lasagna:

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

Instructions 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.

While that is certainly not the end all be all guide to cooking quick and easy lunches it is great food for thought. The expectation is that will get your own creative juices flowing so that you are able to prepare wonderful lunches for your own family without having to perform too terribly much heavy cooking in the approach.

So that's going to wrap this up with this exceptional food Recipe of Speedy Kale and Portobello Lasagna. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!