Portobello Mushroom Stacked Lasagna Recipe


Atkins Portobello Mushroom Stacked Lasagna
10.3g
Net Carbs
Prep Time: 15 Minutes
Style:Italian
Cook Time: 24 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

22.8g

Protein

28.3g

Fat

4.4g

Fiber

391.4cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 2 clove GARLIC
  • 0 1/2 cup TOMATO SAUCE
  • 1 1/4 tsp SALT
  • 0 1/4 tsp Nutmeg (Ground)
  • 4 sprigs PARSLEY
  • 2 1/2 oz Asiago
  • 15 oz Ricotta Cheese (Whole Milk)
  • 4 piece whole PORTABELLA MUSHROOMS
  • 1 large Egg (Whole)
  • 0 1/4 tsp BLACK PEPPER
  • 1 package (10 oz) Spinach (Chopped or Leaf, Frozen)
  • 2 tablespoon EXTRA VIRGIN OLIVE OIL

DIRECTIONS

  1. Heat oven to 425°F.
  2. Mix oil and minced garlic in a microwavable cup; microwave until aromatic and lightly golden, about 30 seconds. Brush oil onto both sides of mushrooms, and sprinkle with salt. Arrange, smooth sides up, in a single layer in a baking pan. Bake 10 minutes.  Reserve remaining garlic and oil mixture.
  3. Make the filling: While mushrooms are baking, stir together ricotta, spinach, Asiago cheese, egg, nutmeg, salt, pepper and remaining garlic/olive oil in a large bowl. Remove mushrooms from oven.
  4. Turn over 4 mushrooms, gill side up, and divide filling evenly onto caps; drizzle 2 tablespoons tomato sauce over each then bake until filling is hot and slightly puffed, 12 to 14 minutes more. Lift stack with a large spatula to include any stuffing that may surround sides.

Cooking Tip

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