Dinner/ Meatless/ Spring Menu/ Summer Menu/ Uncategorized

Portobello Lasagna Stacks & Asiago Cheese

June 30, 2014 (Last Updated: June 20, 2021)

This Hearty and Healthy Lasagna contains no Meats or Noodles. Instead, 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.

#Portobello #Lasagna with #AsiagoIn this day and age, we are all trying to be a little more Health conscious. 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


Before getting started the place, 24 slices of heirloom tomatoes on a cookie sheet, salt each side, let stand on the 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.

Add Ricotta cheese, chopped spinach, minced garlic, parsley, and egg white in a glass mixing bowl. 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 a 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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  • Reply
    Libby with Lemony Thyme
    July 12, 2014 at 11:23 am

    Hi Heidy. Just saw this recipe at the Let’s Get Real Link Party. Wow. This sounds amazing and delicious!!

    • Reply
      Heidy L. McCallum
      July 12, 2014 at 8:00 pm

      Thank you Libby! I am thrilled you enjoyed our recipe for Portobello Lasagna Stacks & Asiago Cheese! The great thing is no meat or carbs!!!

  • Reply
    Nicky Omohundro
    July 9, 2014 at 11:22 pm

    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!

    • Reply
      Heidy L. McCallum
      July 10, 2014 at 12:38 am

      Thank you! I am honored!!! I can’t wait to see all the awesome recipes on your next Link Party!!

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