INGREDIENTS
- 9 no boil lasagna sheets
- 28 oz can whole plum tomatoes
- 1 1/2 cups part skim mozzarella cheese
- 1 1/2 cups light ricotta
- 1 small bunch ribs removed kale
- 5 stems removed, 1/2 inch slices portobello caps
- 1 cup sliced roasted red peppers
- 1 1/2 tsp oregano
- 1/3 tsp red chili flakes
- 12 basil leaves
- 4 cloves minced garlic
- 4 stalks chopped fresh parsley
- 1 9x13 baking dish
- 1/2 cup parmesan
- 2 tsp olive oil
- 1 tsp salt
- 1/2 tsp fresh cracked pepper
METHOD
1) In a large frying pan on medium heat add 2 tsp olive oil. Add mushrooms and sautee for 5-6 minutes until moisture is released.
2) Stir in the kale, red chili flakes, oregano, garlic, parsley, salt and pepper. Remove from heat and fold in basil leaves.
3) Spray 9×13” baking dish with nonstick cooking spray.
4) Spread ¾ cup tomato sauce on the bottom, top with 3 noodles then top with a 1/3 amount of ricotta, mushroom/kale mix, and 1/4 of the mozzarella cheese. Repeat this step 2 more times.
5) Top with remaining mozzarella cheese. Cover with parchment paper and foil and bake at 350F for 50 minutes.
6) Remove from oven and pre-heat broiler. Sprinkle parmesan cheese evenly on top and broil until golden brown.
7) Let stand for 10 minutes before serving.