Portabella Mushroom Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 pound Portabella Mushrooms, diced1 large onion diced3 cloves of garlic finely minced2 cans of tomatoes, red, ripe, whole, no salt added1 cup of tomato product sauce2 tablespoons of Italian blend seasoning4 cups fat free mozzarella1 pound fat free ricotta1 pound whole wheat lasagna noodles
Cook pasta According to package directions.
Dice mushrooms and set aside.
Dice onions, mince garlic and saute until translucent. Add mushrooms and cook lightly. Add in tomatoes and tomato sauce. Add in Italian blend and simmer.
Drain pasta and run under cold water to refresh.
Mix 2 cups of Mozzarella with Ricotta. Save the excess mozzarella for topping.
Starting with the sauce, layer the sauce, pasta, cheese mixture until the pan is full. Top with remaining sauce and mozzarella.
Bake in 350 degree oven until bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user FRUITLOOPFIZZLE.
Dice mushrooms and set aside.
Dice onions, mince garlic and saute until translucent. Add mushrooms and cook lightly. Add in tomatoes and tomato sauce. Add in Italian blend and simmer.
Drain pasta and run under cold water to refresh.
Mix 2 cups of Mozzarella with Ricotta. Save the excess mozzarella for topping.
Starting with the sauce, layer the sauce, pasta, cheese mixture until the pan is full. Top with remaining sauce and mozzarella.
Bake in 350 degree oven until bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user FRUITLOOPFIZZLE.
Nutritional Info Amount Per Serving
- Calories: 383.7
- Total Fat: 12.9 g
- Cholesterol: 50.5 mg
- Sodium: 542.6 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 2.7 g
- Protein: 27.7 g
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