Are you looking to cut down on carbs? I’m trying to watch the simple carbs, things like white pasta or rice, white bread, etc. I tried lasagna with whole wheat noodles and we didn’t like it – they were too dense. So I tried portabella mushrooms. And it worked!!
Here’s How to Do it:
Start by giving the portabella mushrooms a quick steam. This will help release some of the moisture so you don’t get a watery sauce. Place them on a dry dish towel and let them cool and drain.
Once they are cooled, slice them to about 1/4 inch thick.
Cut the sausage into slices. I used a combination of Better than Sausage (Italian) and an Italian chicken sausage.
Heat a heavy skillet with just a tad of oil and sauté the sausage until it starts to brown.
Remove the sausage from the pan and set aside.
In the same pan, add the spinach
and cook until it starts to wilt.
When the spinach is cooled off, mix it with the ricotta cheese, sundried tomatoes, garlic and basil.
Lightly oil a casserole dish and layer the ingredients.
Start with one layer of mushrooms, ricotta, sausage, 1/3 cup mozzarella.
Add a second layer of the same.
Top with the sauce and the last of the mozzarella.
Add the parmesan and bake at 350° for about 30 minutes. The top should be bubbly and starting to brown.
Remove from the oven and allow to rest for about 10 minutes.
Serve hot! Goes great with a green salad on the side!
© Copyright 2021 The Lazy Gastronome
This recipe uses mushrooms instead of noodles - low fat, low carb and full delicious.
- 4 Italian sausage links
- 2 Large Portabella mushrooms
- 4 cups raw spinach
- 1 cup shredded mozzarella
- 1 to 2 large cloves garlic, crushed
- 1 tablespoon minced, fresh basil
- 1 cup part-skimmed ricotta
- 1/4 cup sundried tomatoes in oil, chopped
- 3/4 cup marinara sauce
- 1/4 cup canned parmesan
-
Start by giving the portabellas a quick steam. This will help release some of the moisture so you don't get a watery sauce. Place them on a dry dish towel and let them cool and drain.
Once they are cooled, slice them to about 1/4 inch thick.
-
Cut the sausage into slices. I used a combination of Better than Sausage (Italian) and an Italian chicken sausage. Heat a heavy skillet with just a tad of oil and sauté the sausage until it starts to brown.
-
Remove the sausage from the pan and set aside.
-
In the same pan, add the spinach and cook until it starts to wilt.
-
When the spinach is cooled off, mix it with the ricotta cheese, sundried tomatoes, garlic and basil.
-
Lightly oil a casserole dish and layer the ingredients.
-
Start with one layer of mushrooms, ricotta, sausage, 1/3 cup mozzarella.
-
Add a second layer of the same.
-
Top with the sauce and the last of the mozzarella.
-
Add the parmesan and bake at 350° for about 30 minutes. The top should be bubbly and starting to brown.
-
Remove from the oven and allow to rest for about 10 minutes.
-
Serve hot!
© Copyright 2021 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
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This looks delicious. I pinned to my board.
Thanks – I really was tasty. Thanks for stopping by.
Portobello mushrooms are delicious and what a clever way to use them! Lasagna is such a treat!
Thank you for bringing this to Fiesta Friday :)
Thanks. We enjoyed – the whole pan!! Yikes!!
This looks so mouthwatering, Helen! I would love to have a serving, please. Thanks for sharing!
Thanks Jhuls – it turned out far better than I expected!!
I need to cut back on carbs, too. I’d never considered using portabella mushrooms as layers in lasagna – what a wonderful idea! This is under consideration for making in the very near future! Thanks for sharing this recipe at Fiesta Friday!!!
I hope you enjoy it!
I can’t wait to try this. You mention ricotta in the recipe but it is not listed in the ingredients. I’m guessing its a 15oz container? Thanks for sharing!
ACKK!!! Thank you for telling me!! 1 cup – I fixed the recipe. I’m so sorry!!
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