Simple Way Kale and Portobello Lasagna

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Before you jump to Kale and Portobello Lasagna recipe, you may want to read this short interesting healthy tips about The Food Items You Pick To Consume Are Going To Effect Your Health.

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Citrus fruit will be one of the greatest things that you might have for your desserts, rather than having a piece of cake or perhaps ice cream. Along with vitamin C, you will realize that there are plenty of other health benefits that you will find in these kinds of fruits. Something you really should try for one of your desserts will be to mix coconut with orange sections and top the combination off with a teaspoon of honey.

For people who want to begin living a much healthier life the tips above will be able to help you do that. The one thing that you need to actually avoid is all of the processed foods that you can easily buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let's go back to kale and portobello lasagna recipe. 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:

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

Steps 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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