Portobello Mushroom Stacked Lasagna |
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Prep Time: 15 Minutes Cook Time: 27 Minutes |
Ready In: 42 Minutes Servings: 4 |
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DH and I made this easy, tasty recipe from the Vegetarian Times and enjoyed it very much for dinner. In step 4, DH and I did the first version, leaving the mushrooms whole. Ingredients:
2 tablespoons olive oil |
2 large garlic cloves, minced, divided |
8 extra large portobello mushroom caps, stems and gills removed |
1 1/4 teaspoons salt, divided |
1 (15 ounce) container whole milk ricotta cheese |
1 (10 ounce) package frozen chopped spinach, thawed |
2/3 cup coarsely shredded asiago cheese |
1 egg, lightly beaten |
1/4 teaspoon freshly grated nutmeg (optional) |
1/4 teaspoon fresh ground black pepper |
3/4 cup low carb marinara sauce, divided |
Directions:
1. Preheat oven to 425°F.
2. Combine oil and one minced clove of garlic in a small saucepan and heat over medium heat until aromatic and lightly golden. Brush oil onto both sides of mushrooms and season with 1 tsp of salt. Arrange caps smooth side up in a single layer in a baking pan. Bake 10 minutes.
3. Meanwhile, stir together ricotta, spinach, Asiago cheese, egg, nutmeg (if using), 1/4 tsp salt, pepper, and remaining garlic in a large bowl. Remove mushrooms from the oven.
4. Turn over 4 caps so that the underside is up, and divide the filling evenly among caps. Drizzle 1 Tb marinara sauce over each cap. Top with remaining caps, top-side up. Alternatively, trim caps into uniform squares and slice them horizontally to make 4 squares out of 2 caps. Place 1 square on bottom in pan. Spread 1/3 of filling on first layer of mushrooms. Repeat layers with remaining ingredients to end with mushroom cap on top.
5. For either version, pour remaining marinara sauce evenly over mushrooms and bake 12-14 minutes more, or until filling is hot and slightly puffy. Remove from oven, and using a large spatula, lift stack off baking pan, including any stuffing. Serve hot.
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