Kale and Portobello Lasagna

  • Difficulty: Medium
  • one hour and 20 minutes
  • 4 servings

Get your protein and carb intake with this creamy lasagna and mushroom dish. Let the savory roasted sweet pepper aroma to upgrade this extra-cheesy delight. It’s a vegetarian casserole, but a filling and nutritious one!

Ingredients Needed for Kale and Portobello Lasagna

    4 ounces of cherry tomatoes, halved
    1 roasted sweet pepper, thickly chopped
    2 teaspoons of dried oregano
    1 tablespoon sugar
    2 eggs
    1 ½ cups of ricotta
    1 cup low moisture mozzarella, grated
    1 tablespoon vegetable oil
    7 ounces of portobello mushrooms, cubed
    1 teaspoon chili flakes
    2 garlic cloves, crushed
    3 ounces of kale, chopped
    4 cooked lasagna sheets

How to Make Kale and Portobello Lasagna

  1. Add the cherry tomatoes, roasted sweet pepper, oregano, and sugar to a blender. Season with salt and pepper and blend until smooth. Set aside.
  2. Add the eggs, ricotta, and some 1/2 of your grated mozzarella to a bowl. Mix until smooth using a spatula. Set aside.
  3. Add the vegetable oil and mushrooms to a skillet over low heat. Cook and stir for 1 minute.
  4. Season with chili flakes, crushed garlic, salt, and pepper. Add the kale. Cook and stir for 10 minutes.
  5. Start layering all the stuff in an 8 x 4 x 1.5 inches (20 x 10 x 4 cm) baking dish. First, evenly spread 1/2 of your cherry tomato and sweet pepper blend, then add 2 lasagna sheets.
  6. Spread 1/2 of your ricotta mixture, add 1/2 of your cooked veggies and lay the other two lasagna sheets.
  7. Continue by layering the remaining cooked veggie mixture, ricotta mixture, and the tomato and pepper blend. Top with the remaining grated mozzarella. Bake for 50 minutes at 380⁰F/190⁰C.

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