Portobello Lasagna Stacks & Asiago Cheese

#Portobello #Lasagna with #Asiago

This Hearty and Healthy Lasagna contains no Meats or Noodles. Its wonderful flavor comes from Portobello Mushrooms, Heirloom Tomatoes, Ricotta Cheese, Fresh Basil, and Asiago Cheese!  The perfect dish for Meatless Mondays!Serves 6 guests.

I think in this day and age, we are all trying to be a little more Health Conscience. This is one dish you won’t have to feel so guilty for eating. There are no red meats or heavy carbs to worry about. Just that cheese. Now one thing you may also do to modify is using a lower fat content product. Remember it’s your food! —Enjoy it!

Ingredients needed

  • 12 Portobello mushrooms, stems removed
  • 24 thick slices of Heirloom tomatoes, 1/4 inch
  • 10 ounces Ricotta cheese
  • 1/2 cup chopped fresh spinach
  • 2 tablespoons chopped fresh parsley
  • 1 egg white
  • 1 teaspoon minced garlic
  • 2  freshly grated Asiago cheese
  • 1/4 cup chopped Basil
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • Basil leaves for garnish
  • Nonstick Cooking Spray

Directions

Before getting started place, 24 slices of heirloom tomatoes on a cookie sheet, salt each side, let stand on counter for about 30 minutes to remove excess juices. After 30 minutes be sure to drain off juices and set to the side for later use

Preheat your oven to 350 degrees F.

In a glass mixing bowl, add Ricotta cheese, chopped spinach, minced garlic, parsley and egg white. Mix thoroughly Put to the side for later use.

Spray a large cookie sheet with nonstick spray.

Place 6 Portobello mushrooms stem side up on the cookie sheet. Place a dollop of Ricotta cheese in each stem area. Add Asiago cheese. (Remember, you will be making six stacks, 3 layers of cheese each) Place 2 slices of Heirloom tomatoes on top of ricotta cheese mixture, on each. Sprinkle with Asiago cheese. Place another Portobello mushroom on top of Asiago cheese. Repeat layers once. Top each serving with some Asiago cheese.

Place in 350 degree oven for 25 minutes.

Remove from oven, sprinkle 1/4 cup basil over the top of Portobello Lasagna Stacks.

Garnish with the whole basil leaves and serve immediately.

#Portobello Lasagna and #Asiago

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26 comments

  1. This is a great recipe Heidy. This is perfect for light summer meals. Thanks for sharing it with us during the Let’s Get Real Link Party last week. I’ve been on vacation, so this week I’ll be featuring two bloggers on my page this week. You and this recipe will be one of them. Congrats!

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  2. These look Amazing!!! Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST I hope to see you there! pinned

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  3. You have such a WINNER here! Mushrooms are one of my favorite foods and I love how you took out the meat AND the noodles but added in such wonderful other flavors and textures… the kicker….. that fabulous asaigo cheese! You get 10 stars for this one HEIDY!

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    • Thank you Aunt Bee’s Recipes! I am so thrilled you liked Portobello Lasagna Stacks & Asiago Cheese! It was fantastic and without having all those carbs and red meat??? What??? SO much more healthy! Thanks for all the compliments!!!

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    • Thank you Patty. I have been trying to watch my carbs and well to be honest red meat due to it making me ill. This was fun and I really enjoyed making the Portobello Lasagna Stacks & Asiago Cheese recipe.

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