Portabello Lasagna

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Portabello Lasagna calories by ingredient
Submitted by:


Number of Servings: 4

Ingredients

    8 large Portabello Mushroom Caps, stems and gills removed
    2 14.5 oz cans No-salt added Diced Tomatoes
    1/2 C. chopped onion
    1 t. salt free tomato-basil, garlic seasoning
    1 c. shredded Mozzarella
    3/4 cup part skim or skim Ricotta cheese
    2 T. grated Parmesan

Directions

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.

Rate This Recipe