Healthified Kale And Portobello Lasagna
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Oregano (dried)1 tsp
Granulated Sugar1.5 cups
Mozzarella Cheese (grated part-skim)2 large
Egg White1 tbsp
Olive Oil2 cloves
Garlic (thinly sliced)2 tbsps
Parsley (coarsely chopped fresh)Directions:
1
Preheat the oven to 350 degrees F
2
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
3
Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl
4
Heat the oil in a large nonstick skillet set over medium-high heat
5
Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes
6
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
7
Mist a 9-by-13-inch baking dish with nonstick cooking spray
8
Spread 3/4 cup of the sauce in the bottom of the dish
9
Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture
10
Repeat layers with sauce, noodles and remaining ricotta and mushrooms
11
Top with remaining noodles and sauce
12
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
13
Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes
14
Let stand 15 minutes, sprinkle with parsley and serve