Skip Nav
Valentine's Day
3 Tips That Will Transform the Way You Make Chocolate-Covered Strawberries
Valentine's Day
Proof You Should Be REALLY Excited to Taste Starbucks's Official Valentine's Day Drinks
Food News
The Cinnamon Roll Doughnut Just One-Upped the Cronut

Monday's Leftovers: Portobello Mushroom Lasagna

Monday's Leftovers: Portobello Mushroom Lasagna

This recipe for lasagna may not be the most traditional, but it's a great addition to your collection, especially for those days when you don't feel like eating pasta, or if you have some extra mushrooms on hand. In this variation, portobello caps are an unusual breather from the typical noodle. It's a great way to get the little ones to eat vegetables! For an easy weeknight meal,

.

Portobello Mushroom Stacked Lasagna

Portobello Mushroom Stacked Lasagna

Portobello Mushroom Stacked Lasagna

Ingredients

2 tablespoons olive oil
2 large garlic cloves, minced
8 extra-large portobello mushroom caps, stems and gills removed
1 1/4 tsp. salt
15 ounces whole milk ricotta
10 ounces frozen chopped spinach, thawed
2/3 cup coarsely shredded asiago cheese
1 egg, lightly beaten
1/4 tsp. freshly grated nutmeg, optional
1/4 tsp. freshly ground black pepper
3/4 cup marinara sauce, divided

Directions

  1. Preheat oven to 425 degrees F.
  2. Combine oil and 1 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 teaspoon 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 teaspoon salt, pepper and remaining garlic in a large bowl. Remove mushrooms from oven.
  4. Turn over 4 caps so that the underside is up, and divide the filling evenly among caps. Drizzle 1 tablespoon marinara sauce over each cap. Top with remaining caps, top side up. Alternatively, trim the 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 of this lasagna, pour remaining marinara sauce evenly over mushrooms, and bake 12 to 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.

Serves 4.

Around The Web
Is it Possible to Reduce Sugar in a Baking Recipe?
Banana-Oat Blender Pancakes
Filling Breakfasts You Can Make at Work
Sweetheart Funfetti Popcorn | Food Video
Mushroom-Manchego Quesadilla Recipe
Pancakes From Scratch
Recipe For Bacon-Wrapped Dates

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

Join The Conversation
gr_09 gr_09 7 years
this has got my mouth-watering...
Soniabonya Soniabonya 7 years
This looks delicious. I'm tired of heavy pasta. the mushrooms sound great!. Going to try it out on my family this week! Thanks Yum.
caligirl caligirl 7 years
Yum! I love mushrooms. This is right up my alley!
ilanac13 ilanac13 7 years
i LOVE this recipe. i hate pasta - i have this fear that i'm going to get fat from the pasta stuff so i always opt for other things and this is the greatest way to make a traditional dish. thank you for posting this since i'm going to print it out tonight and have my fiance cook it for me tomorrow (or sometime soon)
g1amourpuss g1amourpuss 7 years
Oooohmygod, don't do that to me!
Kristinh1012 Kristinh1012 7 years
I love using something different every once in a while. One time I used tortillas in place of noodles and made a mexican type lasagna. It was layers of pulled chicken breast that was cooked in fahita seasoning with refried beans corn and mexican blend cheese and enchilada sauce. It was actually really good. Probably horrible for you though.
Kristinh1012 Kristinh1012 7 years
I love using something different every once in a while. One time I used tortillas in place of noodles and made a mexican type lasagna. It was layers of pulled chicken breast that was cooked in fahita seasoning with refried beans corn and mexican blend cheese and enchilada sauce.It was actually really good. Probably horrible for you though.
Latest Food
X