There’s no comfort food quite like lasagna. It’s pretty much a cake made of pasta, so what’s not to love? Luckily, there are plenty of gluten free lasagna noodle options so I still get to enjoy this delightful dish.
The one downside is that it’s kind of a heavy meal. You know, the kind that leaves your stomach a bit bloated and feeling overly-full, even hours after you eat? I’ve been trying to find a way to make lasagna without all the heavy noodles, and I finally did!
Even if you’re not big on mushrooms, this recipe will still be enjoyable. The mushrooms are pretty much just big sponges that soak up all the garlic and other ingredients, and all these flavors worked so well together.
Ingredients
- 4 Portobello mushroom caps
- Olive oil
- 1 cup of tomato pasta sauce
- 2 cups of fresh spinach leaves
- 1 cup of canned artichoke hearts
- 1/2 cup of fresh basil leaves
- 1 1/2 cups of ricotta cheese
- 2 tablespoons of garlic
- 1 egg
- 1 teaspoon of salt
- 1 teaspoon of pepper
- Grated parmesan cheese
- Italian seasoning
Instructions
- Preheat the oven to 400F.
- Scoop out the stem and “gills” of the mushroom caps so they’re a bowl shape.
- Brush both sides of each mushroom with some olive oil and sprinkle a bit of salt and pepper.
- Roast the mushrooms on a baking sheet, bowl side down, for about 10 minutes.
- While the mushrooms are roasting, chop the artichoke hearts, spinach, and basil leaves into small pieces.
- Once you remove the mushrooms from the oven, add 1/4 cup of marinara sauce into each cap.
- In a large bowl, mix the ricotta, garlic, spinach, artichokes, egg, salt, and pepper together. Make sure all the ingredients are evenly distributed throughout.
- Add the mixture on top of the pasta sauce inside each mushroom.
- Cover the top of each stuffed mushroom with a generous amount of grated parmesan cheese.
- Place the stuffed mushrooms back on the baking sheet and bake for 20 minutes. If the parmesan doesn’t brown and crisp up, try broiling for 5 minutes or so.
- Remove them from the oven and sprinkle some Italian Seasoning on top. All done!
Champagne for Breakfast 