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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

215.5 calories; protein 19g 38% DV; carbohydrates 21.2g 7% DV; exchange other carbs 1.5; dietary fiber 5.9g 24% DV; sugars 13.2g; fat 7.4g 11% DV; saturated fat 3.9g 20% DV; cholesterol 19.1mg 6% DV; vitamin a iu 1059IU 21% DV; vitamin c 16.8mg 28% DV; folate 60.8mcg 15% DV; calcium 305.2mg 31% DV; iron 1.3mg 7% DV; magnesium 32mg 11% DV; potassium 724.9mg 20% DV; sodium 564.9mg 23% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More