Healthy lasagna with kale and mushrooms

Ingredients:

• 1 cup coarsely chopped canned roasted red peppers
• 0.5 tsp dried oregano
• 1 can (800 g) of canned whole tomatoes without salt
• 1/4 tsp. granulated sugar
• 1.5 cups grated semi-skimmed mozzarella
• Whites of 2 large eggs
• 1 package (425 g) semi-skimmed ricotta
• 1 tbsp. l. olive oil
• 4 portobello mushrooms, stems removed, caps cut into 0.5 cm wide strips.
• 1 small bunch kale, stems trimmed, leaves coarsely chopped
• 1/4 tsp crushed red pepper flakes
• 2 cloves garlic, thinly sliced
• Cooking spray
• 9 no-boil lasagna sheets, such as Barilla
• 2 tbsp coarsely chopped fresh parsley

Preparation:

1. Preheat oven to 350°F (175°C). In a food processor or blender, puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and sugar until smooth and set aside. In a medium bowl, combine 1 cup mozzarella with the egg whites and ricotta.
2. Heat olive oil in a large nonstick skillet over medium heat. Add the sliced ​​mushrooms and cook, stirring, until they release their liquid and are tender, about 10 minutes. Stir in the kale, a little at a time, and once wilted, add the pepper flakes, garlic, and 1/4 teaspoon of salt. Continue cooking until wilted and bright green, another 5 minutes.
3. Spray a 9 x 13-inch (22 x 32 cm) baking dish with cooking spray. Spread 3/4 cup sauce in the bottom of the dish. Top with 3 lasagna noodles, half the ricotta mixture, and half the mushroom mixture. Repeat layers with sauce, noodles, and the remaining ricotta and mushrooms. Top with the remaining noodles and sauce. Cover with foil and bake until the noodles are tender and the sauce is bubbling around the edges, about 50 minutes.
4. Remove the foil, sprinkle with the remaining 1/2 cup of shredded mozzarella, and continue baking until the cheese is melted, about 5 minutes. Let stand for 15 minutes, sprinkle with parsley, and serve.