Dinner

Portabello Lasagna is for Dinner.

Portabello Lasagna takes 20 minutes to prepare.

Portabello Lasagna takes 20 minutes to cook.

Portabello Lasagna makes 4 servings.

The ingredients for Portabello Lasagna are:

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

Here is how you make Portabello Lasagna:

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 capsNumber of Servings: 4Recipe submitted by SparkPeople user LMILTON67.

The nutritional information for Portabello Lasagna is:

• 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

Portabello Lasagna is Italian cuisine.