Lasagna Bella

Lasagna Bella

1 Review
From: Diabetic Living Magazine

This lightened-up lasagna is big on flavor, thanks to roasted portobello mushrooms and fresh basil.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 8 large fresh portobello mushrooms
  • ⅛ teaspoon salt
  • 2 (14.1 ounce) cans no-salt-added diced tomatoes, drained
  • ½ cup chopped onion (1 medium)
  • 1 teaspoon salt-free tomato-basil-garlic seasoning blend, such as Mrs. Dash brand
  • 1 cup shredded part-skim mozzarella cheese (4 ounces)
  • ¾ cup low-fat (1%) cottage cheese
  • 2 tablespoons grated Parmesan cheese
  • 5 fresh basil leaves, snipped

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Remove stems and gills from mushrooms. Place mushroom caps, gill sides up, on an unheated foil-lined broiler pan; sprinkle with salt. Roast for 13 to 26 minutes or until tender, turning once halfway through roasting time. Reduce oven temperature to 350°F.
  2. Meanwhile, in a large saucepan combine tomatoes, onion, and tomato-basil-garlic seasoning blend. Bring to boiling; reduce heat. Simmer, uncovered, over medium heat for 15 minutes, stirring occasionally. In a medium bowl combine mozzarella cheese and cottage cheese.
  3. Spoon one-third of the tomato mixture onto the bottom of a 2-quart square baking dish. Arrange four of the mushroom caps, gill sides up, on top of the tomato mixture. Spoon one-fourth of the cheese mixture over each mushroom cap. Spoon another one-third of the tomato mixture over the cheese-stuffed mushroom caps. Arrange one of the remaining four mushroom caps, gill side down, on top of each cheese-stuffed mushroom cap in the baking dish. Spoon the remaining tomato mixture evenly over the mushrooms. Sprinkle with the Parmesan cheese. Bake in the 350°F oven for 20 minutes. Let stand for 10 minutes before serving. Sprinkle with fresh basil.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 215 calories; 7 g fat(4 g sat); 6 g fiber; 21 g carbohydrates; 19 g protein; 61 mcg folate; 19 mg cholesterol; 13 g sugars; 1,059 IU vitamin A; 17 mg vitamin C; 305 mg calcium; 1 mg iron; 565 mg sodium; 725 mg potassium
  • Nutrition Bonus: Calcium (30% daily value), Vitamin C (28% dv), Vitamin A (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 vegetable, 1½ lean meat, 1 fat

Reviews 1

October 03, 2017
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By: palz.marysue
I already had some home-made meatless tomato sauce with basil, plus home-made basil pesto. I combined these sauces, but next time will make the sauce per the recipe. The other change I made was ricotta cheese instead of cottage cheese. Next time I won't pre-cook the mushrooms, as this cooks the goodness out of them, but also increase the cooking time at 350 F to 30 to 40 minutes. Very tasty and hearty for a meatless meal.
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