Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, kale and portobello lasagna. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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.
Kale and Portobello Lasagna is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Kale and Portobello Lasagna is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have kale and portobello lasagna using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Kale and Portobello Lasagna:
- Get 1 cup coarsely chopped drained jarred roasted red peppers
- Make ready 1/2 tsp dried oregeno
- Make ready 1 can (28 oz) whole plum tomatoes
- Get 1/4 salt
- Make ready 1/4 pepper
- Get 1/4 tsp sugar
- Take 2 cup skim mozzarella cheese
- Make ready 2 large egg whites
- Make ready 15 oz skim ricotta cheese
- Prepare 1 tbsp olive oil
- Prepare 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
- Make ready 1/4 tsp red pepper flakes
- Make ready 2 clove garlic thinly sliced
- Get 9 sheets no-boil lasagna noodles
- Take 2 tbsp chopped fresh parsley
It's nasty raw and anyone who tries to serve it that way ought to be shot. portobello? Easy Kale Lasagna. © Todd Porter & Diane Cu. 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. All Reviews for Roasted Portobellos with Kale.
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.
Roasted Portobellos with Kale. this link is to an external site that may or may not meet accessibility guidelines. It's a delicious, quick, one-pot recipe featuring ricotta, spinach, kale and broccoli rabe. This autumn lasagna was inspired at the Portland Farmer's Market amid the baskets of pumpkins and squash and the piles of kale. Since the air is cooler, I naturally Layers of kale, Italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles. A delicious kale and mushroom lasagna for a meatless family meal.
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