This lightened-up lasagna is big on flavor, thanks to roasted portobello mushrooms and fresh basil. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 425 degrees 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 degrees F.

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  • 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.

  • 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 degrees F oven for 20 minutes. Let stand for 10 minutes before serving. Sprinkle with fresh basil.

Nutrition Facts

215 calories; 7.4 g total fat; 3.9 g saturated fat; 19 mg cholesterol; 565 mg sodium. 725 mg potassium; 21.2 g carbohydrates; 5.9 g fiber; 13 g sugar; 19 g protein; 1059 IU vitamin a iu; 17 mg vitamin c; 61 mcg folate; 305 mg calcium; 1 mg iron; 32 mg magnesium;

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