This is how Kale and Portobello Lasagna may help you in weight reduction
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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 cook that.
The ingredients needed to make Kale and Portobello Lasagna:
- Prepare 1 cup coarsely chopped drained jarred roasted red peppers
- Get 1/2 tsp dried oregeno
- Take 1 can (28 oz) whole plum tomatoes
- You need 1/4 salt
- You need 1/4 pepper
- Prepare 1/4 tsp sugar
- You need 2 cup skim mozzarella cheese
- Take 2 large egg whites
- Prepare 15 oz skim ricotta cheese
- Take 1 tbsp olive oil
- Use 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
- You need 1 small bunch of kale (or spinach), stems removed and leaves coarsely chopped
- You need 1/4 tsp red pepper flakes
- Provide 2 clove garlic thinly sliced
- Provide 9 sheets no-boil lasagna noodles
- You need 2 tbsp chopped fresh parsley
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.
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