Portabella Lasagna Bella Monica

May 10, 2023May 10, 20230 3
Portabella Lasagna Bella Monica
in Italian

Prep

30 min

Cook

1 hr 5 min

Ready In

1 hr 35 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

9 portabella mushroom caps , sliced
1/4 cup olive oil
salt
pepper
1 can tomato sauce
4 eggs
1 1/2 cups ricotta cheese
1 1/2 cups parmesan cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded asiago cheese
1 teaspoon salt
1 teaspoon pepper
8 sheets fresh pasta , 8x10-inch ( may use frozen , if frozen , noodles should be thawed )
1/2 lb fresh spinach , washed
1 cup sun-dried tomato ( rehydrated if not preserved in oil )
1/2 lb fresh mozzarella cheese
1/2 cup dry white wine
1 cup heavy cream
1/2 teaspoon chopped fresh Italian parsley
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped chives

Nutrision Information

Servings Per Recipe
8
Calories
545
Sugar
7g
Fat
38g
This Portabella Lasagna Bella Monica recipe is a delicious twist on traditional lasagna. Instead of meat, the recipe uses roasted portobello mushrooms and fresh spinach to create a flavorful and filling dish. The layers of pasta, tomato sauce, and cheese are infused with the flavors of the roasted mushrooms and herbs, making each bite a delight for the senses. This recipe is perfect for a family dinner or special occasion, and can easily be made to feed a crowd. Whether you're a fan of traditional lasagna or on the lookout for a new twist, this recipe is sure to satisfy your cravings.

Instructions

1.Preheat your oven to 375°F.
2.Toss your portabella mushroom slices with olive oil and season with salt and pepper. Spread them in a single layer on a baking sheet and roast for 10-15 minutes until tender and fragrant.
3.In a large mixing bowl, whisk together the eggs, ricotta, parmesan, mozzarella, asiago, salt, and pepper until well combined.
4.Spread a thin layer of tomato sauce in the bottom of a 9x13-inch baking dish. Top with a layer of pasta sheets, followed by another layer of tomato sauce. Add a layer of roasted portobello mushroom slices over the sauce, and top with a layer of fresh spinach. Repeat the layers until you reach the top of the baking dish, finishing with a layer of pasta sheets.
5.Pour the white wine and heavy cream over the top of the lasagna, making sure it is evenly distributed throughout. Top with slices of fresh mozzarella cheese and sprinkle with chopped herbs.
6.Cover the baking dish with aluminum foil and bake in the oven for 45 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is golden brown and bubbly.
7.Serve hot and enjoy!

PROS

Delicious combination of roasted portobello mushrooms and fresh spinach.

Can easily be made vegetarian by omitting the white wine.

Rich and filling meal that will satisfy hunger for hours.

CONS

Higher in calories and fat, so should be enjoyed in moderation as part of a balanced diet.

Takes more time to make than a traditional lasagna.

HEALTH & BENEFITS

Portobello mushrooms are a great source of protein, B vitamins, and minerals like potassium and phosphorus. They are low in calories but contain fiber which can help you feel full.
Spinach is high in antioxidants and has anti-inflammatory properties. It is also a good source of vitamins and minerals like vitamin K, vitamin A, and iron.

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