Healthified Kale and Portobello Lasagna

Name: Healthified Kale and Portobello Lasagna
Prep time: 25 min
Cook time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 cup coarsely chopped drained jarred roasted red peppers; 1/2 teaspoon dried oregano; One 28-ounce can no-salt-added whole plum tomatoes; Kosher salt and freshly ground black pepper; 1/4 teaspoon granulated sugar; 1 1/2 cups grated part-skim mozzarella cheese; 2 large egg whites; One 15-ounce container part-skim ricotta cheese; 1 tablespoon olive oil; 4 portobello mushrooms, stems discarded, caps sliced 1/4-inch thick; 1 small bunch kale, stems discarded, leaves coarsely chopped; 1/4 teaspoon crushed red pepper flakes; 2 cloves garlic, thinly sliced; Nonstick cooking spray; 9 sheets no-boil lasagna noodles, such as Barilla; 2 tablespoons coarsely chopped fresh parsley

Healthified Kale and Portobello Lasagna was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/healthified-kale-and-portobello-lasagna-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1 cup coarsely chopped drained jarred roasted red peppers

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1/2 teaspoon dried oregano

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One 28-ounce can no-salt-added whole plum tomatoes

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Kosher salt and freshly ground black pepper

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1/4 teaspoon granulated sugar

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1 1/2 cups grated part-skim mozzarella cheese

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2 large egg whites

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One 15-ounce container part-skim ricotta cheese

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1 tablespoon olive oil

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4 portobello mushrooms, stems discarded, caps sliced 1/4-inch thick

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1 small bunch kale, stems discarded, leaves coarsely chopped

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1/4 teaspoon crushed red pepper flakes

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2 cloves garlic, thinly sliced

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Nonstick cooking spray

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9 sheets no-boil lasagna noodles, such as Barilla

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2 tablespoons coarsely chopped fresh parsley

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