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Meatless main dishes: Portobello lasagne

Portobello mushrooms provide meaty flavor in meatless lasagne
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During Lent, many people give up eating meat. These people don't have to give up meals that are flavorful, filling and nutritious, however. Fish, shellfish, eggs, cheese, beans and soy protein all qualify as ingredients in meatless meals, and with the help of the microwave oven and slow cooker, meatless meals can be a breeze to prepare.

Lasagne is everyone's favorite, both cat and man (think Garfield) alike. The layers of portobello mushroom slices adds a slightly meaty flavor to this meatless meal; thawed frozen spinach can be substituted if preferred.

Portobello Lasagne
2 c. tomato-based pasta sauce (homemade or from a jar)
1/2 package lasagne noodles, cooked according to directions
2 c. ricotta cheese
1 c. shredded mozarella or mozarella-romano cheese blend
1 c. shredded Cheddar or Colby cheese
3 eggs
8 oz. sliced fresh portobello mushrooms

In medium mixing bowl, slightly beat 3 eggs. Stir in 2 c. ricotta cheese. Set aside
In large skillet, heat 2 tbsp. vegetable oil. Slightly saute mushrooms, allowing any water to evaporate. Do not overbrown. Set aside.

Preheat oven to 350 degrees. Prepare a 13 x 9 baking dish or rectangular casserole dish with nonstick cooking spray. Line dish with one layer of cooked, drained lasagne noodles. Top noodles with 1 c. ricotta cheese mixture. Top this with half of the portobello mushrooms. Top mushrooms with half of the pasta sauce, then sprinkle with 1/2 c each of the mozarella and cheddar cheeses. Repeat with remaining noodles, ricotta, mushrooms, sauce and cheeses.

Bake for 20 minutes or until ricotta mixture is slightly firm and cheeses have melted. Serves 6

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