Healthy lasagna with kale and mushrooms
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 290, total fat 11 G., saturated fats 4 G., proteins 19 G., carbohydrates 30 G., fiber 4 G., cholesterol 35 mg, sodium 540 mg, sugar 5 G.
Calories 290, total fat 11 G., saturated fats 4 G., proteins 19 G., carbohydrates 30 G., fiber 4 G., cholesterol 35 mg, sodium 540 mg, sugar 5 G.
The main ingredients of this lasagna are portobello mushrooms, kale, ricotta, and low-fat mozzarella. These ingredients make the dish healthy and low in calories, yet still moist and delicious. This lasagna is quicker to prepare than the traditional version because you'll use no-boil noodles, and you won't need to make the sauce—simply blend roasted bell peppers with canned tomatoes and spices. Layer all the ingredients in a baking dish, and bake until golden brown and cheesy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup coarsely chopped canned roasted red peppers
- 0.5 tsp dried oregano
- 1 can (800 g) of canned whole tomatoes without salt
- 1/4 tsp. granulated sugar
- 1.5 cups grated semi-skimmed mozzarella
- Whites of 2 large eggs
- 1 package (425 g) semi-skimmed ricotta
- 1 tbsp. l. olive oil
- 4 portobello mushrooms, stems removed, caps cut into 0.5 cm wide strips.
- 1 small bunch kale, stems trimmed, leaves coarsely chopped
- 1/4 tsp crushed red pepper flakes
- 2 cloves garlic, thinly sliced
- Cooking spray
- 9 no-boil lasagna sheets, such as Barilla
- 2 tbsp coarsely chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). In a food processor or blender, puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and sugar until smooth and set aside. In a medium bowl, combine 1 cup mozzarella with the egg whites and ricotta.
- Heat olive oil in a large nonstick skillet over medium heat. Add the sliced mushrooms and cook, stirring, until they release their liquid and are tender, about 10 minutes. Stir in the kale, a little at a time, and once wilted, add the pepper flakes, garlic, and 1/4 teaspoon of salt. Continue cooking until wilted and bright green, another 5 minutes.
- Spray a 9 x 13-inch (22 x 32 cm) baking dish with cooking spray. Spread 3/4 cup sauce in the bottom of the dish. Top with 3 lasagna noodles, half the ricotta mixture, and half the mushroom mixture. Repeat layers with sauce, noodles, and the remaining ricotta and mushrooms. Top with the remaining noodles and sauce. Cover with foil and bake until the noodles are tender and the sauce is bubbling around the edges, about 50 minutes.
- Remove the foil, sprinkle with the remaining 1/2 cup of shredded mozzarella, and continue baking until the cheese is melted, about 5 minutes. Let stand for 15 minutes, sprinkle with parsley, and serve.
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