This recipe uses mushrooms instead of noodles - low fat, low carb and full delicious.
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!
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