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Get your protein and carb intake with this creamy lasagna and mushroom dish. Chef Devan Rajkumar cooks up a light and healthy lasagna dish by adding kale and some portobello mushrooms. Kale and portabella mushrooms are mixed with a creamy "cheese" sauce before being baked between two layers of polenta in this vegan polenta lasagna.
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Ingredients - Kale and Portobello Lasagna:
- Take 1 cup - coarsely chopped drained jarred roasted red peppers
- Need 1/2 tsp dried oregeno
- Prepare 1 can - (28 oz) whole plum tomatoes
- Take 1/4 salt
- Prepare 1/4 - pepper
- Need 1/4 tsp for sugar
- You need 2 cup of skim mozzarella cheese
- Require 2 large egg whites
- Make ready 15 oz for skim ricotta cheese
- You need 1 tbsp for olive oil
- Prepare 4 of Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
- Get 1 small - bunch of kale (or spinach), stems removed and leaves coarsely chopped
- Get 1/4 tsp - red pepper flakes
- Give 2 clove garlic thinly sliced
- Require 9 sheets no-boil lasagna noodles
- Need 2 tbsp chopped fresh parsley
And kale is one of the best vegetables when lightly cooked in oil and broth. It's nasty raw and anyone who tries to serve it that way ought to be shot. portobello? 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. Easy Kale Lasagna. © Todd Porter & Diane Cu.
Kale and Portobello Lasagna process:
- 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.
All Reviews for Roasted Portobellos with Kale. 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. Here's how to make vegetarian lasagna with kale and collard greens. All good lasagnas start with a steady, not-too-hot oven, and this is no exception.
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