Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, kale and portobello lasagna. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Kale and Portobello Lasagna is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Kale and Portobello Lasagna is something which I’ve loved my whole life. They are nice and they look wonderful.
Add sliced mushrooms and cook until tender. Add kale, salt and pepper; cook until kale is wilted down. Allow to cool down, then combine with the ricotta cheese. Kale is sautéed in olive oil with garlic until wilted.
To begin with this particular 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 that.
The ingredients needed to make Kale and Portobello Lasagna:
- Prepare 1 cup coarsely chopped drained jarred roasted red peppers
- Get 1/2 tsp dried oregeno
- Make ready 1 can (28 oz) whole plum tomatoes
- Make ready 1/4 salt
- Take 1/4 pepper
- Get 1/4 tsp sugar
- Take 2 cup skim mozzarella cheese
- Make ready 2 large egg whites
- Get 15 oz skim ricotta cheese
- Prepare 1 tbsp olive oil
- Prepare 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
- Get 1 small bunch of kale (or spinach), stems removed and leaves coarsely chopped
- Prepare 1/4 tsp red pepper flakes
- Take 2 clove garlic thinly sliced
- Get 9 sheets no-boil lasagna noodles
- Prepare 2 tbsp chopped fresh parsley
Line the bottom of the baking dish with half of the slices, overlapping slightly if possible. Sprinkle the chopped olives over the kale and top with the remaining polenta. Puree peppers, oregano, tomatoes, with added salt, pepper and sugar in food processor until smooth and set aside. Stir until cheese has melted and add kale.
Instructions to make Kale and Portobello Lasagna:
- 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.
- Mix 1 1/2 cups of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
- 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)
- 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.
- 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.
- 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.
Puree peppers, oregano, tomatoes, with added salt, pepper and sugar in food processor until smooth and set aside. 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. Learn how to cook great Healthified kale and portobello lasagna.
So that’s going to wrap this up for this special food kale and portobello lasagna recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
