Name: How to Bake Mushrooms and Kale Lasagna
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Cuisine: Italian
Ingredients: 9 sheets no-boil lasagna noodles; 4 portobello mushrooms, stemmed and caps sliced into ¼’’ pieces; 1 small bunch kale, stemmed and leaves roughly chopped; One can (28 oz) whole plum tomatoes; 2 garlic cloves, thinly sliced; 2 tbsp fresh parsley, roughly chopped; 1 cup roasted red bell peppers, drained and chopped; 1 ½ cups mozzarella cheese, grated; 1 can (15 oz) ricotta cheese; 2 large egg whites; ¼ tsp red pepper flakes, crushed; ½ tsp dried oregano; ¼ tsp granulated sugar; Kosher salt and freshly ground black pepper to taste; 1 tbsp olive oil; Non-stick cooking spray

Jump to Recipe

This mushroom and kale lasagna is delicious and gives you several full servings of healthy vegetables to boot!

If you are not a fan of kale, spinach is a good substitute. I make this with no boil lasagna noodles, but you can use boiled noodles instead if you desire.

kale and mushroom lasagna

How to Bake Mushrooms and Kale Lasagna

Yield: 8

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

An easy and healthy kale and mushroom lasagna

Ingredients

9 sheets no-boil lasagna noodles
4 portobello mushrooms, stemmed and caps sliced into ¼’’ pieces
1 small bunch kale, stemmed and leaves roughly chopped
One can (28 oz) whole plum tomatoes
2 garlic cloves, thinly sliced
2 tbsp fresh parsley, roughly chopped
1 cup roasted red bell peppers, drained and chopped
1 ½ cups mozzarella cheese, grated
1 can (15 oz) ricotta cheese
2 large egg whites
¼ tsp red pepper flakes, crushed
½ tsp dried oregano
¼ tsp granulated sugar
Kosher salt and freshly ground black pepper to taste
1 tbsp olive oil
Non-stick cooking spray

Instructions

Warm up your oven to 350 degrees F.
Dump the tomatoes and bell peppers into a food processor and sprinkle ¼ each of salt plus pepper, oregano as well as sugar into it.
Pulse them into a smooth puree and set aside.
Place the egg whites in a medium bowl and empty a cup of mozzarella cheese and the entire can of ricotta cheese into it.
Beat them together until mixed thoroughly into a uniform mixture and set aside.
Drizzle oil into a large skillet and heat it over moderately-high flame until it starts shimmering.
Throw in the sliced mushrooms and sauté for about 10 minutes, stirring often, until the juices ooze out from them and the mushrooms cook in it until soft.
Stir in the leafy green, along with a pinch of salt, garlic and crushed pepper flakes until mixed well.
Sauté for about 5 minutes or until the kale turns limp yet retains their bright green colour.
Grease a 9’x13’’ baking dish with the cooking spray and pour ¾ cup of the pureed mixture into it.
Spread it across the base of the dish and arrange 3 lasagna sheets over it.
Top it with a layer of 1/3 cup cheese mixture, followed by ½ cup mushroom mixture over it.
Repeat the process of layering until all of the puree, pasta sheets, mushrooms as well as cheese mixture is used up, so that the final layer comprises of lasagna sheets with a lashing of remaining pureed sauce on top.
Wrap the surface of the dish with a sheet of an aluminum foil and bake in the hot oven for about 50 mins or until the pasta softens and bubbles appear around the edges of the dish.
Remove from heat and set aside to cool slightly.
Serve warm.