Healthified Kale and Portobello Lasagna

  4.0 – 1 reviews  • Kale
Level: Intermediate
Total: 1 hr 50 min
Prep: 25 min
Inactive: 15 min
Cook: 1 hr 10 min
Yield: 8 servings

Ingredients

  1. 1 cup coarsely chopped drained jarred roasted red peppers
  2. 1/2 teaspoon dried oregano
  3. One 28-ounce can no-salt-added whole plum tomatoes
  4. Kosher salt and freshly ground black pepper
  5. 1/4 teaspoon granulated sugar
  6. 1 1/2 cups grated part-skim mozzarella cheese
  7. 2 large egg whites
  8. One 15-ounce container part-skim ricotta cheese
  9. 1 tablespoon olive oil
  10. 4 portobello mushrooms, stems discarded, caps sliced 1/4-inch thick
  11. 1 small bunch kale, stems discarded, leaves coarsely chopped
  12. 1/4 teaspoon crushed red pepper flakes
  13. 2 cloves garlic, thinly sliced
  14. Nonstick cooking spray
  15. 9 sheets no-boil lasagna noodles, such as Barilla
  16. 2 tablespoons coarsely chopped fresh parsley

Instructions

  1. Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
  2. 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, an additional 5 minutes.
  3. Mist a 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.
  4. 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.

Nutrition Facts

Calories 290 calorie
Total Fat 11 grams
Saturated Fat 4 grams
Cholesterol 35 milligrams
Sodium 540 milligrams
Carbohydrates 30 grams
Dietary Fiber 4 grams
Protein 19 grams
Sugar 5 grams

Reviews

Mr. Darrell Fox
I love this recipe, been using it for a while now as a good snack. Very simple and tasty and goes well with basil as well, so highly recommend adding some basil if you like it:).

 

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