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Portabella Mushrooms with Kale Lasagna

Portabella Mushrooms with Kale Lasagna

Portabella Mushrooms with Kale Lasagna
Portabella Mushrooms with Kale Lasagna
Portabella Mushrooms with Kale Lasagna
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Portabella Mushrooms with Kale Lasagna
Ingredients
  • 1 c. coarsely chopped drained jar of roasted red peppers
  • 1 t. dried oregano
  • 1 (28-oz.) can whole tomatoes
  • Salt and black pepper
  • 1 t. sugar
  • 2 c. grated mozzarella cheese
  • 2 large egg whites
  • 1 (15- oz.) container ricotta cheese
  • 1 T. olive oil
  • 4 large Portobello mushroom caps, stems discarded, gills removed, sliced ¼”thick
  • 1 small bunch fresh kale, stems discarded, coarsely chopped
  • ½ t. or more crushed red pepper flakes
  • 3 garlic cloves, thinly sliced
  • PAM
  • 9 sheets Barilla no-boil lasagna noodles
  • Chopped fresh parsley, garnish
Instructions
  1. Preheat oven 350. Puree peppers, oregano, tomatoes, with added salt, pepper and sugar in food processor until smooth and set aside.
  2. Mix 1 c. of mozzarella cheese with egg whites and ricotta in bowl.
  3. Heat oil in non-stick skillet. Add mushrooms and cook until their liquid is released and tender.
  4. Stir in kale, in batches. As it wilts add in pepper flakes, garlic, salt and pepper to taste. Cook until kale is wilted and bright green.
  5. Spray a 9x13” baking dish with PAM. Spread ¾ c. of sauce in bottom of dish. Top with 3 noodles, ½ of ricotta mixture and ½ of mushroom mixture.
  6. Repeat layers with sauce, noodles and remaining ricotta mixture.
  7. Top with remaining noodles and sauce.
  8. Cover with foil and bake until noodles are tender and sauce is bubbling around the edges, about 45-50 minutes.
  9. Uncover, sprinkle with remaining grated mozzarella and continue to bake until melted.
  10. Remove from oven and let rest 5 minutes. Sprinkle with parsley and serve.
 

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