Portobello Mushroom Lasagna

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You can make a brilliant vegetarian lasagna just by opting out of adding beef or sausage, but subbing in savory portobellos is an even better choice. So perfect that even a carnivore wouldn't mind.

serves/makes:

ready in:
1-2 hrs

ingredients

2 jars (24 ounce size) tomato sauce, bought or homemade
1 pound lasagna noodles, cooked and drained
1 container (32 ounce size) whole milk ricotta cheese
3 eggs
1 clove garlic, minced
2 tablespoons chopped fresh parsley
salt and pepper, to taste
1/2 cup fresh grated Parmesan cheese, divided
4 cups grated mozzarella cheese
1 pound portobello mushrooms, sliced
1 large onion, chopped
3 cloves garlic, minced
olive oil

directions

Preheat the oven to 350 degrees F.

Spread a thin layer of pasta sauce in the bottom of a lasagna or roaster pan. Cover with a layer of lasagna noodles.

In a bowl, combine the ricotta, eggs, garlic, parsley, salt, pepper, and half the parmesan.

Spread a layer of the ricotta mixture on the lasagna noodles. Top with a layer of mozzarella.

In a skillet over medium heat, cook the mushrooms, onion, and garlic in a little olive oil. Cook until the vegetables are soft.

Place a layer of the mushroom mixture over the cheese layer.

Repeat the layers starting with more sauce until all the ingredients are used. Top all with Parmesan cheese.

Cover the pan in foil and bake at 350 degrees F for 1 hour or until heated through. Remove the foil and bake for 15 more minutes or until browned.

Remove the portobello mushroom lasagna from the oven and let stand for 10 minutes before slicing into serving pieces.

nutrition data

Nutritional data has not been calculated yet.

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