Tuesday, September 2, 2014

MAIN DISH: MUSHROOM LASAGNA(click here to print)

Mushroom Lasagna

Serves 2
serving size: 1 portobello stack = 3 mushrooms

Ingredients
6 large Portobello mushroom caps
1 ½ cups organic low sodium spaghetti sauce (should not contain sugar, high-fructose corn syrup)
1/4 lb ground low fat turkey
1/2 bag of frozen chopped spinach
1/2 cup low fat ricotta cheese
1/2 cup low fat mozzarella
2 tbsp parmesan
1 egg
Pinch of salt and pepper
¼ tsp. Italian seasoning
2 cloves of garlic
1/2 white onion
1 red pepper
3 basil leaves
Pinch of salt and pepper
Cooking spray

Directions
Pre-heat oven to 350 degrees. Warm the spinach in a sauce pan and then let cool. Dice garlic, onion, red pepper and basil. In a large bowl mix the cheeses, Italian seasoning, egg, salt and pepper. Drain and add the spinach to the cheese mixture (the spinach must be cool before you add to the cheese mixture). Coat a sauce pan with cooking spray. Sautee the garlic and onion until lightly brown. Add the red pepper and basil and a pinch of salt and pepper. Add ground turkey and cook at a medium heat. Add the tomato sauce (leave a ¼ cup of sauce to use for the lasagna preparation) and stir. Peel the skin from the mushrooms. Coat a sauce pan with cooking spray and cook the mushrooms over a medium heat until they are thoroughly cooked on both sides. Once the meat sauce and mushrooms are cooked, prepare the lasagna on a baking sheet. Place 2 mushroom caps on the baking sheet. Add a spoonful of the cheese mixture. Add a spoonful of the sauce. Place a mushroom cap on the sauce and add a second layer of sauce and cheese. Top with a third mushroom cap. Add a dollop of sauce and a pinch of grated mozzarella to top off. Bake for 15 minutes.  26 net carbs

*www.sanofi.com*

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