Description

If you love lasagna but are looking for a gluten-free and low-carb alternative, try this healthy, vegetarian option.

Ingredients

• 1 t. olive oil
• 2 loose cups baby spinach, chopped
• 3 cloves chopped garlic
• 1/3 c. chopped onion
• 1/3 c. chopped red bell pepper
• 1/4 t. kosher salt, divided
• freshly ground black pepper
• 3/4 c. part skim ricotta cheese
• 1/2 c. grated parmesan cheese
• 1 large egg
• 4 large basil leaves, chopped plus more for garnish
• 4 large portobello mushrooms
• 1/2 c. marinara sauce
• 1/2 c. part skim shredded mozzarella cheese

Steps

1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray.
2. Gently remove mushroom stems, wipe off mushrooms with a wet paper towel; scoop out the gills with a teaspoon; spray the tops of the mushrooms with non-stick spray; season with 1/8 t. salt and freshly ground black pepper.
3. Heat a large non-stick skillet over medium heat; add oil, onion, garlic and red bell pepper; season with 1/8 t. salt. Cook until soft, 3 - 4 minutes; add spinach; saute until wilted, about 1 minute.