| 5 large portobello mushrooms | |
| 2 cups mozzarella cheese | |
| 1 cup ricotta cheese | |
| Package of hot Italian sausage links (about 6) | |
| Favorite jar of spaghetti sauce (Or see my Home-Style Marinara Sauce) | |
| 1 cup of spinach | |
| 2 garlic cloves chopped | |
| 1 tblsp Basil (only if using jar) | |
| 1 tblsp Oregano (only if using jar) | |
| 1 tblsp Italian seasoning (only if using jar) | |
| 1 tsp garlic powder (only if using jar) | |
| 2 tblsp cheddar cheese to top |
Let's go! Low Carb!!
| 1. | In a saute pan brown your italian sausages until cooked. About half way done add chopped garlic. While cooking wash the portabello mushrooms and remove the insides of the mushroom to make a bigger area to place the lasagne sauce. Place on a cooking sheet and set aside. |
| 2. | Once browned drain and in a new pot add your sauce, sausage, all seasonings and simmer for about 15/20 mins |
| 3. | Drop your ricotta cheese in the mushrooms. Spread out amongst all the mushrooms. Spread spinach across mushrooms. Add sauce across mushrooms. Add the mozzerella on top, then add cheddar cheese. I like to sprinkle a little bit of basil on top. Bake at 425 for 15 mins until melted and slightly brown on top. Enjoy! |
Leave a Reply