I love lasagna despite all the work and I’m not talking about taking a frozen one out of a box and baking it in the oven for 45 minutes! And for the record, this is not just another lasagna recipe with mushrooms inside.
I’ve actually taken the classic lasagna dish and evolved it into two vegetable versions where I completely omitted the lasagna noodles and used spaghetti squash in one version and more recently, zucchini. Both were outstanding and were a big hit with the family!
But recently, I wanted to go a different direction and use lasagna as an inspiration and create something lighter and less time consuming!
Danny’s Portabella Lasagna
While I love lasagna, it’s really a heavy meal. All those layers of delicious pasta can really weigh you down.
And now that I’m back to working out on a regular basis, I wanted to create something that was lighter but still full of that lasagna goodness! So in this simple creation, simply omit the pasta and start out with beautiful, large portabella mushrooms.
And no sauce is complete without fresh herbs, so if you have them, use them – it makes the flavor that much more amazing! If you don’t have fresh herbs, dried will always do in a pinch.
The fun part of this dish is using the large portabella mushroom as the base and holder for the lasagna goodness. Hopefully, once you remove the stem and scrape out the insides, you’re left with a deep area to fill. But if not, don’t worry, it will all stay in place. Even when the mushroom is stuffed and topped to the brim, everything bakes within the mushroom area.
What I really love about this dish is that it’s so versatile. Serve these as a beautiful appetizer or enjoy this as a main course — they will truly impress! I was able to devour 2 in one sitting and didn’t feel one ounce of guilt since I felt like I was simply eating a large mushroom.
I hope you give this a try. Feel free to use my recipe below or use your existing lasagna recipe. Whichever you do, I know these will be a hit! Enjoy!