REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Portabella Mushrooms with Kale Lasagna
| Portabella Mushrooms with Kale Lasagna | Print |
Recipe By: Alice Morrow
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
- Preheat oven 350. Puree peppers, oregano, tomatoes, with added salt, pepper and sugar in food processor until smooth and set aside.
- Mix 1 c. of mozzarella cheese with egg whites and ricotta in bowl.
- Heat oil in non-stick skillet. Add mushrooms and cook until their liquid is released and tender.
- 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.
- 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.
- Repeat layers with sauce, noodles and remaining ricotta mixture.
- Top with remaining noodles and sauce.
- Cover with foil and bake until noodles are tender and sauce is bubbling around the edges, about 45-50 minutes.
- Uncover, sprinkle with remaining grated mozzarella and continue to bake until melted.
- Remove from oven and let rest 5 minutes. Sprinkle with parsley and serve.
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