Kale and Portobello Lasagna. Get your protein and carb intake with this creamy lasagna and mushroom dish. Let the savory roasted sweet pepper aroma to upgrade this extra-cheesy delight. Hearty Portobello Kale Lasagna - packed with nutrients, layers of flavor, and vibrant colors - this lasagna is such satisfying comfort food, you will Hearty Portobello Kale 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 have Kale and Portobello Lasagna using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Kale and Portobello Lasagna

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

You can enjoy the yummy flavor of 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.

Kale and Portobello Lasagna instructions

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..

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. 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?