Lasagna Bella
Recipe from Diabetic Living



by 1  person


add your rating
add a comment
Servings: 4
Prep Time: 20 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    8   large 
    fresh portobello mushrooms
  • see savings
    On Sale
    1/8  teaspoon 
    salt
  • see savings
    On Sale
    2  14 1/2 ounce cans 
    no-salt-added diced tomatoes, drained
  • see savings
    On Sale
    1/2  cup 
    chopped onion (1 medium)
  • see savings
    On Sale
    1   teaspoon 
    salt-free tomato-basil-garlic seasoning blend, such as Mrs. Dash brand
  • see savings
    On Sale
    1   cup 
    shredded part-skim mozzarella cheese (4 ounces)
  • see savings
    On Sale
    3/4  cup 
    low-fat cottage cheese (1%)
  • see savings
    On Sale
    2   tablespoons 
    grated Parmesan cheese
  • see savings
    On Sale
    5   
    fresh basil leaves, snipped

Directions
1.
Preheat oven to 425 degrees F. Remove stems and gills from mushrooms. Place mushroom caps, gill sides up, on an unheated 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.
2.
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.
3.
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 information
Per Serving: cal. (kcal) 215, Fat, total (g) 7, chol. (mg) 19, sat. fat (g) 4, carb. (g) 21, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 13, pro. (g) 19, vit. A (IU) 1020.4, vit. C (mg) 16.53, Thiamin (mg) 0.15, Riboflavin (mg) 0.42, Niacin (mg) 7.5, Pyridoxine (Vit. B6) (mg) 0.35, Folate (g) 60.48, Cobalamin (Vit. B12) (g) 1.1, sodium (mg) 565, Potassium (mg) 725, calcium (mg) 313, iron (mg) 1.26, Vegetables () 4, Lean Meat () 1.5, Fat () 1, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Butternut Squash Lasagna: A Healthy Twist on a Family Favorite
...: lasagna. This butternut squash lasagna recipe caught my eye; its dual wholesomeness and decadence an ideal...'s ability to store beautifully for months after harvest and rosemary's hardiness. This lasagna is proof... that flavor magnificently survives the cold weather. Instead of using dried lasagna noodles, I made them fresh... read more...
how tos

shop our favorite products