8 servings kosher salt and pepper black freshly ground
1 tablespoon olive oil
0.5 teaspoon oregano dried
9 sheets no-boil lasagna noodles such as barilla
1.5 cups part-skim mozzarella cheese grated
15 ounce part-skim ricotta cheese
4 portabello mushrooms sliced
0.3 teaspoon pepper flakes red crushed
1 cup roasted peppers red jarred drained coarsely chopped
Equipment
food processor
bowl
frying pan
oven
blender
baking pan
aluminum foil
Directions
Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside.
Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
Heat the oil in a large nonstick skillet set over medium-high heat.
Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes.
Mist a 9-by-13-inch baking dish with nonstick cooking spray.
Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum 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 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes.
Let stand 15 minutes, sprinkle with parsley and serve.
