Kale and Portobello Mushroom Lasagna

prep: 20 minutes
cook: 50 minutes

you’ll need…
1 15-ounce container part-skim ricotta cheese
1 cup grated Parmesan cheese
1 large egg white
2 tablespoons olive oil
4 Portobello mushrooms, cut into ¼-inch slices
3 cloves garlic, finely minced or pushed through a sieve
½ teaspoon red pepper flakes
8 cups coarsely chopped kale (wash kale and discard stems before chopping)
1 24 ounce jar pasta sauce
9 sheets no boil lasagna noodles
1½ cups grated part-skim mozzarella cheese

let’s get to it…
Move an oven rack to the middle of the oven. Heat oven to 350°F.
Mix ricotta cheese, Parmesan cheese and egg white in a medium bowl; set aside.
Heat oil in large sauté pan on medium-high heat. Add mushrooms and cook until tender, about 8 to 10 minutes; stir in minced garlic and red pepper.
Add kale in batches, and cook until wilted but still bright green, about 3 to 5 minutes.
Spray a 9 x 13-inch baking dish with cooking spray. Spread ½-cup of sauce on the bottom of the cooking dish. Top with 3-noodles, ⅓ of the remaining sauce, ⅓ of the ricotta mixture, ⅓ of the mushrooms and kale and ½ cup mozzarella cheese. Place another 3-noodles on top, another ⅓ of the the sauce, ⅓ of the ricotta mixture, ⅓ of the mushrooms and kale and ½-cup mozzarella cheese. Top with the final 3 noodles and remaining ricotta mixture, mushrooms and kale and mozzarella cheese.
Cover with foil and bake for 30-minutes. Remove foil and bake for another 10 to 15 minutes or until the sauce bubbles around edges of the pan. Let stand 20 minutes before serving.