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Before you jump to Kale and Portobello Lasagna recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already are certain that you should have a fit and healthy heart. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy either. You already know that regular workout and a healthy lifestyle are vital in terms of the general health of your heart. Did you already know, however, that there are a number of foods that can help your heart be healthier? If you would like to know what to eat to improve your heart health, keep on reading.
Beans, would you believe it, are actually good for the health of your heart. Sure, the after-effects of ingesting beans may not be the best for your nose, but they are extremely healthy for you. It doesn’t mean, though, that just consuming beans will undo the bad effects of consuming unhealthy foods or make your heart better by magic. What this means is that substituting in edamame or kidney beans for the chicken on your green salad or eating a soy burger in place of the hamburger is what you need to do. The good news is that beans taste good–good enough that you may not miss eating beef or chicken.
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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 achieve that.
The ingredients needed to make Kale and Portobello Lasagna:
- You need 1 cup coarsely chopped drained jarred roasted red peppers
- You need 1/2 tsp dried oregeno
- Take 1 can (28 oz) whole plum tomatoes
- Provide 1/4 salt
- You need 1/4 pepper
- Get 1/4 tsp sugar
- Provide 2 cup skim mozzarella cheese
- Use 2 large egg whites
- Prepare 15 oz skim ricotta cheese
- Use 1 tbsp olive oil
- Use 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
- Provide 1/4 tsp red pepper flakes
- Take 2 clove garlic thinly sliced
- Take 9 sheets no-boil lasagna noodles
- Prepare 2 tbsp chopped fresh parsley
Steps 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.
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