How to Prepare Perfect Kale and Portobello Lasagna

Kale and Portobello Lasagna
Kale and Portobello Lasagna

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special 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. Healthy greens are the perfect alternative to make lasagna without pasta. Like Rustic Red Kale and White Bean Soup, this recipe is a devious attempt to get you to eat your leafy greens.

Kale and Portobello Lasagna is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Kale and Portobello Lasagna is something that I’ve loved my whole life.

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

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Kale and portabella mushrooms are mixed with a creamy "cheese" sauce before being baked between two layers of polenta in this vegan polenta lasagna. Like Rustic Red Kale and White Bean Soup, this recipe is a devious attempt to get you to eat your leafy greens. If you are taking big carbs like pasta out of your diet for some reason, (and there are many), it is great to have a pasta free lasagna Zucchini Kale Lasagna. Healthy greens are the perfect alternative to make lasagna without pasta. You can enjoy the yummy flavor of lasagna. You can substitute spinach or other greens for the kale. Keywords: easy lasagna, lasagna roll ups, Mushroom Kale Lasagna Rolls, spinach lasagna rolls, Vegetarian Lasagna. And kale is one of the best vegetables when lightly cooked in oil and broth. It's nasty raw and anyone who tries to serve it that way ought to be shot. portobello? All Reviews for Roasted Portobellos with Kale. Roasted Portobellos with Kale. this link is to an external site that may or may not meet accessibility guidelines. It's a delicious, quick, one-pot recipe featuring ricotta, spinach, kale and broccoli rabe. A delicious kale and mushroom lasagna for a meatless family meal. Who knew that a meatless mushroom lasagna made with kale and crimini mushrooms could be this good? We don't follow a strict meatless Monday rule in our house, but we do eat meatless meals most nights both for food budget. This autumn lasagna was inspired at the Portland Farmer's Market amid the baskets of pumpkins and squash and the piles of kale. Since the air is cooler, I naturally Layers of kale, Italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles. kale and-portabella-mushroom-lasagna nutrition facts and nutritional information. Kale pesto cooks along with noodles, plenty of cheese and garlic to make a delicious kale pesto lasagna. This vegetarian lasagna is serious comfort food! This homemade kale lasagna uses no-boil noodles to cut down on prep time, and cottage cheese for a twist on the classic ricotta filling.

So that’s going to wrap it up with this special food kale and portobello lasagna recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!