Healthified Kale and Portobello Lasagna

Name: Healthified Kale and Portobello Lasagna
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 794 grams no-salt-added whole plum tomatoes; 2 larges egg whites; 2 Tbsps coarsely chopped fresh parsley; 2 cloves garlic, thinly sliced; 0 teaspoons granulated sugar; 1 small bunch kale, stems discarded, leaves coarsely chopped; 8 servings Kosher salt and freshly ground black pepper; 1 Tbsp olive oil; 1 teaspoons dried oregano; 9 sheets no-boil lasagna noodles, such as Barilla; 355 milliliters grated part-skim mozzarella cheese; 425 grams part-skim ricotta cheese; 4 portobello mushrooms, stems discarded, caps sliced 1/4-inch thick; 0 teaspoons crushed red pepper flakes; 237 milliliters coarsely chopped drained jarred roasted red peppers

Healthified Kale and Portobello Lasagna might be just the Mediterranean recipe you are searching for. One serving contains 318 calories, 20g of protein, and 10g of fat. For $1.67 per serving, you get a main course that serves 8. A mixture of garlic, egg whites, portobello mushrooms, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the egg whites you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes.

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.

Ingredients you will need

Tomato

Oregano

Peppers

Pepper

Sugar

Salt

Equipment you will use

Food Processor

Blender

Oven

Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.

Ingredients you will need

Mozzarella

Ricotta Cheese

Egg Whites

Equipment you will use

Bowl

Heat the oil in a large nonstick skillet set over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mushrooms

Garlic

Pepper

Kale

Salt

Mist a 9-by-13-inch baking dish with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

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.

Ingredients you will need

Mushrooms

Pasta

Ricotta Cheese

Sauce

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes.

Ingredients you will need

Mozzarella

Equipment you will use

Oven

Let stand 15 minutes, sprinkle with parsley and serve.

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

794grams

no-salt-added whole plum tomatoes 2larges

egg whites 2Tbsps

coarsely chopped fresh parsley 2cloves

garlic, thinly sliced 0teaspoons

granulated sugar 1small bunch

kale, stems discarded, leaves coarsely chopped 8servings

Kosher salt and freshly ground black pepper 1Tbsp

olive oil 1teaspoons

dried oregano 9sheets

no-boil lasagna noodles, such as Barilla 355milliliters

grated part-skim mozzarella cheese 425grams

part-skim ricotta cheese 4

portobello mushrooms, stems discarded, caps sliced 1/4-inch thick 0teaspoons

crushed red pepper flakes 237milliliters

coarsely chopped drained jarred roasted red peppers

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Ama Chianti Classico San Lorenzo Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 48 dollars per bottle.