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Kale and Portobello Lasagna
Kale and Portobello Lasagna

Before you jump to Kale and Portobello Lasagna recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.

Almost every “get healthy” and “weight loss” document you go through will tell you to skip the drive through and make all of your meals yourself. This is really good information. Once in a while, though, you definitely do not need to make a full meal for your family or even just for yourself. Once in a while you just want to check out the drive through while you’re on your way home and end the day. Why shouldn’t you be able to do this from time to time and not have a bunch of guilt about slipping up on your diet? This is possible because plenty of the popular fast food destinations are attempting to make their menus better now. Here’s how it’s possible to eat healthfully when you’re at a fast food spot.

Go for the side dishes. It was not that long ago that all you could get at a fast food restaurant was French Fries. Now many of the fast food choices have been widened quite a bit. Now plenty of them offer you salads. Chili is another option. You could possibly get baked potatoes. You can make fruit. There are a lot of options that don’t involve eating one thing deep fried. When selecting your dinner from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. You’ll maintain your calorie and fatty food count lower and escape commitment.

Logic says that one of the best ways to stay healthy and balanced is to bypass the drive through and never eat fast food. While, usually, this is a good strategy, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let another person create your dinner. When you choose healthy menu items, you do not have to feel terrible about visiting the drive through.

*We hope you got insight from reading it, now let’s go back to kale and portobello lasagna recipe. You can cook kale and portobello lasagna using 16 ingredients and 6 steps. Here is how you achieve that. *

The ingredients needed to prepare Kale and Portobello Lasagna:
  1. Take 1 cup coarsely chopped drained jarred roasted red peppers
  2. Provide 1/2 tsp dried oregeno
  3. Prepare 1 can (28 oz) whole plum tomatoes
  4. Get 1/4 salt
  5. Get 1/4 pepper
  6. Prepare 1/4 tsp sugar
  7. You need 2 cup skim mozzarella cheese
  8. Prepare 2 large egg whites
  9. Take 15 oz skim ricotta cheese
  10. Get 1 tbsp olive oil
  11. Get 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
  12. Get 1 small bunch of kale (or spinach), stems removed and leaves coarsely chopped
  13. Provide 1/4 tsp red pepper flakes
  14. You need 2 clove garlic thinly sliced
  15. You need 9 sheets no-boil lasagna noodles
  16. You need 2 tbsp chopped fresh parsley
Steps to make Kale and Portobello Lasagna:
  1. 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.
  2. Mix 1 1/2 cups of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
  3. 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)
  4. 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.
  5. 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.
  6. 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.

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