Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, kale and portobello lasagna. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Kale and Portobello Lasagna is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Kale and Portobello Lasagna is something which I have loved my whole life. They’re nice and they look wonderful.
To get started 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 it.
The ingredients needed to make Kale and Portobello Lasagna:
- Prepare 1 cup coarsely chopped drained jarred roasted red peppers
- Prepare 1/2 tsp dried oregeno
- Take 1 can (28 oz) whole plum tomatoes
- Prepare 1/4 salt
- Make ready 1/4 pepper
- Make ready 1/4 tsp sugar
- Take 2 cup skim mozzarella cheese
- Prepare 2 large egg whites
- Get 15 oz skim ricotta cheese
- Make ready 1 tbsp olive oil
- Make ready 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
- Take 1 small bunch of kale (or spinach), stems removed and leaves coarsely chopped
- Make ready 1/4 tsp red pepper flakes
- Make ready 2 clove garlic thinly sliced
- Get 9 sheets no-boil lasagna noodles
- Make ready 2 tbsp chopped fresh parsley
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. 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.
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.
Keywords: easy lasagna, lasagna roll ups, Mushroom Kale Lasagna Rolls, spinach lasagna rolls, Vegetarian Lasagna. 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. It's a delicious, quick, one-pot recipe featuring ricotta, spinach, kale and broccoli rabe.
So that is going to wrap it up with this exceptional food kale and portobello lasagna recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
