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Before you jump to Kale and Portobello Lasagna recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Just about every article you read about improving your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to that. Now and then, though, you totally do not wish to make a whole meal for your family or even just for yourself. Once in a while you just want to visit the drive through when you are on your way home and end the day. Why shouldn’t you have the ability to do this every so often and not have a bunch of guilt about slipping up on your diet program? This may be possible because an abundance of the popular fast food spots making the effort to make their menus better now. Here’s how you’ll be able to eat healthfully while you are at a fast food spot.
Choose the drive through depending on whether it has better options available. For example, Arby’s does not offer hamburgers. You may consume roast beef sandwiches, wraps and salads instead. Wendy’s, not surprisingly, is known for its square burgers, but the menu there has a bundle of healthful choices like salad, potatoes and chili. Not many fast food spots are as unhealthy as McDonalds with its deep fried every little thing.
Logic claims that one of the best ways to stay healthy is to sidestep the drive through and never eat fast food. Most of the time this is a good plan but if you make good choices, there’s no reason you can’t visit your drive through from time to time. Sometimes the thing you need is to let someone else produce your dinner. If you choose healthy things, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to kale and portobello lasagna recipe. To make kale and portobello lasagna you need 16 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Kale and Portobello Lasagna:
- Provide 1 cup coarsely chopped drained jarred roasted red peppers
- You need 1/2 tsp dried oregeno
- Get 1 can (28 oz) whole plum tomatoes
- Take 1/4 salt
- Take 1/4 pepper
- Get 1/4 tsp sugar
- Take 2 cup skim mozzarella cheese
- You need 2 large egg whites
- Prepare 15 oz skim ricotta cheese
- Prepare 1 tbsp olive oil
- Provide 4 Portobello mushrooms, stems discarded, caps sliced 1/4 inch thick
- Provide 1 small bunch of kale (or spinach), stems removed and leaves coarsely chopped
- Get 1/4 tsp red pepper flakes
- Take 2 clove garlic thinly sliced
- Get 9 sheets no-boil lasagna noodles
- Provide 2 tbsp chopped fresh parsley
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.
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