Heart-Healthy Roasted Pepper Lasagna
- 2 bell peppers
- ½ onion, thinly sliced
- 1 jar marinara
- 2 gluten free tortillas, sliced into strips
- 1 cup dairy free mozzarella shreds
- ¾ cup nutritional yeast
- 3 cups finely chopped kale
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 tsp. garlic powder
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Preheat broiler to high; place bell peppers and onion on a baking sheet; broil until outside of peppers is charred, turning peppers and stirring onions every few minutes. (Onions may be done first.) Set onions aside and place peppers in a paper bag for five minutes to loosen skin; peel charred skin away, remove seeds and top and chop.
Preheat oven to 375F; in a 9x9 baking dish spoon 2 Tbsp marinara, layer 1/3 the tortillas, top with 1/3 of the kale, peppers and onions, 1/3 of the marinara sauce, 1/3 of the mozzarella shreds, ¼ cup nutritional yeast, 1/3 of the salt, pepper and garlic powder. Repeat the layers two more times but place the cheese on top in the last layer.
Bake for 40 minutes or until heated through.
Note: The kale doesn’t have to be pre-cooked because it will wilt down directly in the oven.