Hungry for the flavors of lasagna but not up for the effort and the calories. Make a quick individual “lasagna” using portabella mushrooms instead of carb heavy pasta. Lighten-up the ricotta filling by mixing it with low-fat cottage cheese then top with tomatoes and fresh basil for a super fast, light and easy lasagna hack.
Portabella Mushroom Lasagna
4 large Portabella mushroom caps
4 tablespoon olive oil
1/4 cup low-fat cottage cheese
1/4 cup part-skim ricotta cheese
1/2 garlic clove, minced
4 tablespoons fresh basil, chopped
8 sun dried tomatoes, thinly sliced
4 tablespoon tomato sauce
1/2 cup part-skim mozzarella, shredded
Fresh ground pepper
Brush both sides of the mushrooms with olive oil, using 1 tablespoon of oil per mushroom. In a large skillet over medium-high heat, sear mushrooms on both sides until brown and most of the moisture has evaporated from the mushroom (about 4-5 minutes per side). Remove mushrooms from skillet and place on a plate. In a small bowl, mix cottage cheese, ricotta cheese, and garlic. Fill mushroom with cottage cheese mixture, topping with basil, sun dried tomatoes, tomato sauce and mozzarella. Sprinkle with fresh ground pepper. Serve as is or place under the broiler for 1 minute to melt and brown the cheese.