Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, kale and portobello lasagna. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Kale and Portobello Lasagna is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Kale and Portobello Lasagna is something which I have loved my whole life. They’re fine and they look fantastic.
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. Kale and portabella mushrooms are mixed with a creamy "cheese" sauce before being baked between two layers of polenta in this vegan polenta lasagna.
To get started with this recipe, we have to prepare a few components. You can have kale and portobello lasagna using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Kale and Portobello Lasagna:
- Prepare 1 cup coarsely chopped drained jarred roasted red peppers
- Prepare 1/2 tsp dried oregeno
- Make ready 1 can (28 oz) whole plum tomatoes
- Get 1/4 salt
- Take 1/4 pepper
- Take 1/4 tsp sugar
- Make ready 2 cup skim mozzarella cheese
- Make ready 2 large egg whites
- Get 15 oz skim ricotta cheese
- Make ready 1 tbsp olive oil
- Prepare 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
- Make ready 1 small bunch of kale (or spinach), stems removed and leaves coarsely chopped
- Get 1/4 tsp red pepper flakes
- Take 2 clove garlic thinly sliced
- Prepare 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. 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. 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.
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. This Kale And Mushroom Lasagna can be made ahead. Just prepare the ingredients and assemble the lasagna, then cover with a foil and pop into a fridge until you ready to bake it. A delicious kale and mushroom lasagna for a meatless family meal.
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