Healthy Lasagna with Kale and Portobello Mushrooms

Ingredients

• 1 cup coarsely chopped drained jarred roasted red peppers
• 1/2 teaspoon dried oregano
• One 28-ounce can no-salt-added whole plum tomatoes
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon granulated sugar
• 1 1/2 cups grated part-skim mozzarella cheese
• 2 large egg whites
• One 15-ounce container part-skim ricotta cheese
• 1 tablespoon olive oil
• 4 portobello mushrooms, stems discarded, caps sliced 1/4-inch thick
• 1 small bunch kale, stems discarded, leaves coarsely chopped
• 1/4 teaspoon crushed red pepper flakes
• 2 cloves garlic, thinly sliced
• Nonstick cooking spray
• 9 sheets no-boil lasagna noodles, such as Barilla
• 2 tablespoons coarsely chopped fresh parsley

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