Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, kale and portobello lasagna. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. Chef Devan Rajkumar cooks up a light and healthy lasagna dish by adding kale and some portobello mushrooms.
Kale and Portobello Lasagna is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Kale and Portobello Lasagna is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have kale and portobello lasagna using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Kale and Portobello Lasagna:
- Make ready 1 cup coarsely chopped drained jarred roasted red peppers
- Take 1/2 tsp dried oregeno
- Make ready 1 can (28 oz) whole plum tomatoes
- Get 1/4 salt
- Take 1/4 pepper
- Get 1/4 tsp sugar
- Take 2 cup skim mozzarella cheese
- Get 2 large egg whites
- Prepare 15 oz skim ricotta cheese
- Make ready 1 tbsp olive oil
- Get 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
- Get 1/4 tsp red pepper flakes
- Make ready 2 clove garlic thinly sliced
- Take 9 sheets no-boil lasagna noodles
- Prepare 2 tbsp chopped fresh parsley
Healthy greens are the perfect alternative to make lasagna without pasta. You can enjoy the yummy flavor of lasagna. 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. It's a delicious, quick, one-pot recipe featuring ricotta, spinach, kale and broccoli rabe. Includes polenta prepar, onion, portabello mushroom, garlic, spinach, kale, dried basil, salt, sauce, marinara sauce, pitted kalamata olives, vegan parmesan cheese, extra firm silken tofu, unsweetened soymilk, vegetable broth, cashew butter, onion powder, nutritional yeast, salt, white pepper, corn starch. 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?
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