Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, kale and portobello lasagna. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Kale and Portobello Lasagna is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Kale and Portobello Lasagna is something that I’ve loved my whole life. They’re fine and they look wonderful.
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 begin with this recipe, we have to prepare a few ingredients. You can have 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:
- Get 1 cup coarsely chopped drained jarred roasted red peppers
- Get 1/2 tsp dried oregeno
- Get 1 can (28 oz) whole plum tomatoes
- Prepare 1/4 salt
- Prepare 1/4 pepper
- Get 1/4 tsp sugar
- Prepare 2 cup skim mozzarella cheese
- Take 2 large egg whites
- Make ready 15 oz skim ricotta cheese
- Prepare 1 tbsp olive oil
- Take 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
- Take 1 small bunch of kale (or spinach), stems removed and leaves coarsely chopped
- Get 1/4 tsp red pepper flakes
- Take 2 clove garlic thinly sliced
- Take 9 sheets no-boil lasagna noodles
- Get 2 tbsp chopped fresh parsley
Roasted Portobellos with Kale. this link is to an external site that may or may not meet accessibility guidelines. Easy Kale Lasagna. © Todd Porter & Diane Cu. And kale is one of the best vegetables when lightly cooked in oil and broth. It's nasty raw and anyone who tries to serve it that way ought to be shot. portobello?
Steps 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.
Lasagna gets a vegetarian twist with a filling made from roasted acorn squash and kale. (Gretchen McKay/ Post-Gazette). Or it will fall apart in a gloppy mess when you. 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. A delicious kale and mushroom lasagna for a meatless family meal. Who knew that a meatless mushroom lasagna made with kale and crimini mushrooms could be this good?
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