Hearty Portobello Kale Lasagna
Author: 
Recipe type: entree
Serves: one 8x8 pan
 
dairy, egg, soy, oil, and gluten free, vegan
Ingredients
  • 2 large baking potatoes
  • sea salt and black pepper
  • 1 yellow onion, peeled and diced
  • 2 garlic cloves, minced
  • 3 large portobello mushrooms, stems removed
  • 5-6 leaves kale, stems and ribs removed
  • 6 no-boil gluten free lasagna noodles
  • 3 cups marinara sauce
Instructions
  1. Preheat oven to 350 degrees.
  2. Scrub potatoes. Cut potatoes into 3-4 pieces each, all pieces uniform size. Bring water and potatoes to a boil in a large pot; cook until potatoes are soft (25-30 minutes). Drain potatoes, return to pot.
  3. Using a fork or a masher tool, mash potatoes about half way, so bite size pieces of potato remain. Season with salt and pepper, set aside.
  4. Chop/rip kale into bite size pieces. In large saucepan over medium heat, sauté onion and garlic in a bit of water. When softened, add kale. Cook several minutes, allowing kale to crisp. Transfer to a plate or bowl, set aside.
  5. Slice mushrooms lengthwise into one inch strips, then slice each strip into bite size cubes. Add mushrooms and a bit of water to saucepan and cook for several minutes without stirring. After a couple minutes they should start to sear; stir / flip mushrooms to sear other sides. Remove from heat.
  6. Assemble lasagna: Pour marinara into 8x8 baking dish, to completely cover. Arrange two no-boil lasagna noodles over sauce. Spoon a layer of potato over noodle (using half of the potatoes). Add half of the seared mushroom mixture over potatoes, followed by the kale-onion mixture. Add more sauce, and another two noodles side by side. Follow with the remaining potatoes, the other half of the mushrooms, kale-onion mixture, more sauce and the final two noodles. Cover top noodles completely with sauce.
  7. Cover pan with aluminum foil, bake at 350 degrees for 35-40 minutes, checking that noodles are cooked through. Remove from oven and let sit for 5-10 minutes before cutting (to set for an even cut).
Recipe by spabettie at https://www.spabettie.com/hearty-portobello-kale-lasagna/