Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kale and portobello lasagna. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Kale and Portobello Lasagna is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Kale and Portobello Lasagna is something which I’ve loved my entire life. They’re nice and they look wonderful.
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.
To get started with this particular recipe, we must prepare a few components. You can cook 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
- Make ready 1/2 tsp dried oregeno
- Get 1 can (28 oz) whole plum tomatoes
- Take 1/4 salt
- Prepare 1/4 pepper
- Make ready 1/4 tsp sugar
- Prepare 2 cup skim mozzarella cheese
- Prepare 2 large egg whites
- Take 15 oz skim ricotta cheese
- Take 1 tbsp olive oil
- Get 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
- Get 1/4 tsp red pepper flakes
- Prepare 2 clove garlic thinly sliced
- Prepare 9 sheets no-boil lasagna noodles
- Get 2 tbsp chopped fresh parsley
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. Easy Kale Lasagna. © Todd Porter & Diane Cu. It's a delicious, quick, one-pot recipe featuring ricotta, spinach, kale and broccoli rabe.
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.
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. Keywords: easy lasagna, lasagna roll ups, Mushroom Kale Lasagna Rolls, spinach lasagna rolls, Vegetarian Lasagna. Try our kale, ricotta and leek lasagne.
So that’s going to wrap it up for this special food kale and portobello lasagna recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
