Portabello Mushroom Lasagne
CarbsPerServing:no counts provided
1 pound ground beef
4 Italian sausage links — (4 to 5) mild or hot
1 medium onion
garlic salt to taste
pepper to taste
6 large Portabello mushrooms
1 large container ricotta cheese
Lots of grated mozzarella Cheese Canned spaghetti sauce (or make your own)
How to Prepare:
Preheat oven to 350 degrees. Remove sausage meat from casings. Brown sausage and ground beef with onions, adding garlic salt and pepper to taste. Wash mushrooms and scrape out the black gills. Beat egg into ricotta cheese. Spread a small amount of spaghetti sauce in a large baking dish or shallow roasting pan to prevent sticking. Generously pack eachmushroom cap with ricotta mixture and place in the baking dish or roasting pan ricotta side up. Top each cap with a handful of the grated mozarella. Then top each cap with a with a generous amount of the meat/onion mixture. Top each cap with another handful of mozarella. Pour spaghetti sauce over the each cap and around the bottom of the pan. Top with the remaining mozzarella cheese. Bake at 350 for 30-35 degrees. Allow to cool for about 10 to 15 minutes.
NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.