This is no ordinary lasagna, it’s gluten-free and fortified with two of my favorite superfoods, mushrooms and kale.
Gluten-free diets can be unhealthy when you don’t include veggies, but this one dish meal has it all.
- 1 12-ounce package gluten-free lasagna noodles
- 1 15-ounce container of low-fat ricotta cheese
- 2 cups chopped kale leaves
- 1/2 cup grated Romano cheese
- 1 egg, lightly beaten
- 1/8 teaspoon freshly ground black pepper
- 1 10-ounce package mushrooms such as white button or Portobello, thinly sliced
- 3 tablespoons corn flour or oat flour
- 1 28-ounce canned diced tomatoes
- 16 ounces part-skim mozzarella, grated
- Cook the noodles according to the package instructions and drain. Set aside.
- In a large bowl, mix the ricotta cheese, kale, Romano cheese, egg, and black pepper. Spoon half the canned diced tomatoes into the bottom of an 9x13 inch baking dish and press a layer of the noodles top of the tomatoes. Add a layer of the ricotta mixture. Top with a layer of noodles, then arrange the mushrooms over top. Sprinkle the flour over the mushrooms and sprinkle with half the cheese, and cover with the last of the lasagna noodles.
- Spoon over the remaining diced tomatoes and sprinkle with the mozzarella. Cover with aluminum foil. Bake 40 to 45 minutes. Remove the aluminum and bake an additional 10 minutes until the cheese begins to brown. Let stand at room temperature, 15 minutes before slicing. Cut into 12 equal portions and serve.
Nutritional Stats Per Serving (1 slice, about 5x5 inches): 257 calories, 18 g protein, 22 g carbohydrates, 10 g fat (6 g saturated), 54 mg cholesterol, 2 g fiber, 498 mg sodium.
Weight Watchers® Points Plus: 6