Portobello Mushroom Stacked Lasagna

Total Time: 42 mins Preparation Time: 15 mins Cook Time: 27 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 large garlic cloves, minced, divided
• 8 extra large portobello mushroom caps, stems and gills removed
• 1 1/4 teaspoons salt, divided
• 1 (15 ounce) container whole milk ricotta cheese
• 1 (10 ounce) package frozen chopped spinach, thawed
• 2/3 cup coarsely shredded asiago cheese
• 1 egg, lightly beaten
• 1/4 teaspoon freshly grated nutmeg (optional)
• 1/4 teaspoon fresh ground black pepper
• 3/4 cup low carb marinara sauce, divided

Recipe

• 1 preheat oven to 425°f.
• 2 combine oil and one minced clove of garlic in a small saucepan and heat over medium heat until aromatic and lightly golden. brush oil onto both sides of mushrooms and season with 1 tsp of salt. arrange caps smooth side up in a single layer in a baking pan. bake 10 minutes.
• 3 meanwhile, stir together ricotta, spinach, asiago cheese, egg, nutmeg (if using), 1/4 tsp salt, pepper, and remaining garlic in a large bowl. remove mushrooms from the oven.
• 4 turn over 4 caps so that the underside is up, and divide the filling evenly among caps. drizzle 1 tb marinara sauce over each cap. top with remaining caps, top-side up. alternatively, trim caps into uniform squares and slice them horizontally to make 4 squares out of 2 caps. place 1 square on bottom in pan. spread 1/3 of filling on first layer of mushrooms. repeat layers with remaining ingredients to end with mushroom cap on top.
• 5 for either version, pour remaining marinara sauce evenly over mushrooms and bake 12-14 minutes more, or until filling is hot and slightly puffy. remove from oven, and using a large spatula, lift stack off baking pan, including any stuffing. serve hot.