Portabella Mushroom Lasagna
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Portabella Mushroom Lasagna calories by ingredient
Number of Servings: 12
Ingredients
-
1 pound Portabella Mushrooms, diced
1 large onion diced
3 cloves of garlic finely minced
2 cans of tomatoes, red, ripe, whole, no salt added
1 cup of tomato product sauce
2 tablespoons of Italian blend seasoning
4 cups fat free mozzarella
1 pound fat free ricotta
1 pound whole wheat lasagna noodles
Directions
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.