Kale and Portobello Lasagna. 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. Hearty Portobello Kale Lasagna - packed with nutrients, layers of flavor, and vibrant colors - this lasagna is such satisfying comfort food, you will Hearty Portobello Kale Lasagna.

Like Rustic Red Kale and White Bean Soup, this recipe is a devious attempt to get you to eat your leafy greens. And kale is one of the best vegetables when lightly cooked in oil and broth. If you are taking big carbs like pasta out of your diet for some reason, (and there are many), it is great to have a pasta free lasagna Zucchini Kale Lasagna. You can have Kale and Portobello Lasagna using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Kale and Portobello Lasagna

1. You need 1 cup of coarsely chopped drained jarred roasted red peppers.
2. Prepare 1/2 tsp of dried oregeno.
3. It's 1 can of (28 oz) whole plum tomatoes.
4. It's 1/4 of salt.
5. You need 1/4 of pepper.
6. You need 1/4 tsp of sugar.
7. It's 2 cup of skim mozzarella cheese.
8. It's 2 large of egg whites.
9. Prepare 15 oz of skim ricotta cheese.
10. You need 1 tbsp of olive oil.
11. It's 4 of Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick.
12. Prepare 1 small of bunch of kale (or spinach), stems removed and leaves coarsely chopped.
13. It's 1/4 tsp of red pepper flakes.
14. It's 2 clove of garlic thinly sliced.
15. You need 9 of sheets no-boil lasagna noodles.
16. Prepare 2 tbsp of chopped fresh parsley.

Healthy greens are the perfect alternative to make lasagna without pasta. You can enjoy the yummy flavor of lasagna. It's a delicious, quick, one-pot recipe featuring ricotta, spinach, kale and broccoli rabe. All Reviews for Roasted Portobellos with Kale.

Kale and Portobello Lasagna instructions

1. 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..
2. Mix 1 1/2 cups of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl..
3. 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).
4. 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..
5. 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..
6. 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..

Roasted Portobellos with Kale. this link is to an external site that may or may not meet accessibility guidelines. Keywords: easy lasagna, lasagna roll ups, Mushroom Kale Lasagna Rolls, spinach lasagna rolls, Vegetarian Lasagna. This Kale And Mushroom Lasagna can be made ahead. This butternut squash lasagna can be made with spinach or kale. I used kale because it was what the farm stand had available.