Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, kale and portobello lasagna. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Kale and Portobello Lasagna is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Kale and Portobello Lasagna is something which I have loved my entire life.

Get your protein and carb intake with this creamy lasagna and mushroom dish. Kale and portabella mushrooms are mixed with a creamy "cheese" sauce before being baked between two layers of polenta in this vegan polenta lasagna. Like Rustic Red Kale and White Bean Soup, this recipe is a devious attempt to get you to eat your leafy greens.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook kale and portobello lasagna using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Kale and Portobello Lasagna:

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

It's nasty raw and anyone who tries to serve it that way ought to be shot. portobello? Easy Kale Lasagna. © Todd Porter & Diane Cu. 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. All Reviews for Roasted Portobellos with Kale.

Instructions to make Kale and Portobello Lasagna:

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. It's a delicious, quick, one-pot recipe featuring ricotta, spinach, kale and broccoli rabe. This autumn lasagna was inspired at the Portland Farmer's Market amid the baskets of pumpkins and squash and the piles of kale. Since the air is cooler, I naturally Layers of kale, Italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles. A delicious kale and mushroom lasagna for a meatless family meal.

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