Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, kale and portobello lasagna. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kale and Portobello Lasagna is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Kale and Portobello Lasagna is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook 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:

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

So that is going to wrap it up with this exceptional food kale and portobello lasagna recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!