A Meatless Mondays Recipe
Kale and mushroom lasagna with roasted red pepper and tomato sauce is a healthy vegetarian alternative to standard lasagna recipes. If you don’t like kale (or find it too grassy) you can substitute fresh baby spinach.
Kale and Mushroom Lasagna Recipe
1 cup roasted red peppers (jarred, coarsely chopped)
1-28 oz. can whole plum tomatoes
1/2 tsp. dried oregano
1/4 tsp. granulated sugar
Kosher salt & freshly ground pepper
2 cups shredded part-skim mozzarella cheese
2 large egg whites
1-15 oz. container part-skim ricotta cheese
1 Tbs. olive oil
4 portabella (portobello) mushrooms, stems discarded. caps sliced 1/4 in. thick
1 small bunch kale, stems discarded and leaves coarsely chopped
1/4 tsp. crushed red pepper flakes
2 cloves garlic, thinly sliced
Nonstick cooking spray
9 sheets no-boil lasagna noodles (I use these)
2 Tbs. chopped fresh parsley
Preheat oven to 350 degrees.
Spray a 9 x 13 inch baking dish with nonstick cooking spray.
Using a blender, puree the peppers, tomatoes, oregano, and 1/4 tsp. salt, 1/4 tsp. pepper and sugar until smooth. Set aside.
Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced mushrooms and cook, stirring, until they release their liquid and are tender (about 10 minutes). Stir in the kale, in batches if necessary, and add the pepper flakes, garlic, and 1/4 tsp. salt as the kale wilts. Continue to cook until kale is wilted and bright green (about 5 more minutes).
Spread 3/4 cup of the sauce in the bottom of the baking dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the vegetable mixture. Repeat layers with sauce, noodles, and remaining ricotta and vegetable mixtures. Top with remaining noodles and sauce.
Cover with 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 mozzarella cheese and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley, and serve.
Recipe adapted from the Food Network