Portabello Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 large Portabello Mushroom Caps, stems and gills removed2 14.5 oz cans No-salt added Diced Tomatoes1/2 C. chopped onion1 t. salt free tomato-basil, garlic seasoning1 c. shredded Mozzarella3/4 cup part skim or skim Ricotta cheese2 T. grated Parmesan
Pre-heat oven to 425. Place mushrooms caps down on broiler pan sprayed with non-stick cooking spray. Roast for 15 minutes turning once. Pour diced tomatoes into a saucepan, add onions and seasoning. Cook over med high heat until boiling, reduce heat and simmer for 15 minutes stirring occasionally. Mix ricotta and mozzarella in a bowl.
Spoon 1/3 of tomato mixture in the bottom of a 2 qt. baking dish, place 4 mushrooms cap down in a single layer, spoon 1/4 of the cheese mixture over each mushroom, 1/3 of the tomato mixture. Place another mushroom on top, cap side down. Top with remaining tomato mixture and sprinkle with 2 T. Parmesan cheese. Bake for 20 min.
Serving Size: 2 mushroom caps
Number of Servings: 4
Recipe submitted by SparkPeople user LMILTON67.
Spoon 1/3 of tomato mixture in the bottom of a 2 qt. baking dish, place 4 mushrooms cap down in a single layer, spoon 1/4 of the cheese mixture over each mushroom, 1/3 of the tomato mixture. Place another mushroom on top, cap side down. Top with remaining tomato mixture and sprinkle with 2 T. Parmesan cheese. Bake for 20 min.
Serving Size: 2 mushroom caps
Number of Servings: 4
Recipe submitted by SparkPeople user LMILTON67.
Nutritional Info Amount Per Serving
- Calories: 180.5
- Total Fat: 8.6 g
- Cholesterol: 31.7 mg
- Sodium: 265.1 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 2.7 g
- Protein: 14.5 g
Member Reviews