| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 25 min |
| Inactive: | 15 min |
| Cook: | 1 hr 10 min |
| Yield: | 8 servings |
Ingredients
- 1 cup coarsely chopped drained jarred roasted red peppers
- 1/2 teaspoon dried oregano
- One 28-ounce can no-salt-added whole plum tomatoes
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon granulated sugar
- 1 1/2 cups grated part-skim mozzarella cheese
- 2 large egg whites
- One 15-ounce container part-skim ricotta cheese
- 1 tablespoon olive oil
- 4 portobello mushrooms, stems discarded, caps sliced 1/4-inch thick
- 1 small bunch kale, stems discarded, leaves coarsely chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves garlic, thinly sliced
- Nonstick cooking spray
- 9 sheets no-boil lasagna noodles, such as Barilla
- 2 tablespoons coarsely chopped fresh parsley
Instructions
- 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.
- 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.
- 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.
- 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 |
| Total Fat | 11 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 35 milligrams |
| Sodium | 540 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 4 grams |
| Sugar | 5 grams |
| Protein | 19 grams |
Reviews
My husband and I loved this recipe! The thickness of the mushrooms make this dish. We like a lot of flavor so I doubled the garlic and the red pepper flakes. I also used eggs with yolks instead of just eggs whites. Lastly, I put the lasagna under the broiler for a few minutes so it was browned nicely on the top. Just make sure you watch it carefully. Delicious make again dish!
I substituted kale, spinach and chopped up portabellas for some of the squash. Assembling it, I stored it in the refrigerator overnight. Cooking it an extra 20 minutes the next evening did the trick….Delicious.
This was really delicious. Made everything in advance the day before and just did the baking right before dinner.
Excellent! I will definitely make this again. The only part of this recipe that I don’t consider “healthified” is the amount of sodium, so I left out the added salt. There is plenty of salt in the ricotta, and I increased the amount of red pepper flakes and garlic to compensate as well.
This was delicious! Really good! I’m curious if anyone else has made this in advance and either froze it or just put it in the refrigerator without cooking, then cooking right before guests come? Or maybe just doing the last step right before guests come?
This is such a delicious dish! I’ve been trying many meatless dishes for my family, and this one is always their favorite. You won’t even miss the meat in this flavor packed lasagna!
Really great recipe with spot-on cooking times. The kale and mushrooms make such a great combination and I’ll definitely be using this red pepper sauce for other things.
This was so good! My husband loved it and didn’t even know it was “healthified.”
I made this last week for my mother-in-law’s birthday and the entire family loved it. The baking time was right on.
I love kale and mushrooms, so I thought I’d give this recipe a try.This is a delicious vegetarian (not vegan lasagna option! Very tasty and satisfying. My husband had two helpings and enjoyed it very much. I’l be taking a piece to work tomorrow! The roasted red pepper gives the sauce a depth of flavor. I didn’t miss the meat and will make this again for “Meatless Monday!”