Lasagna Bella

Ingredients

• Mushrooms

  Portabella, raw

  8 mushroom, whole or 672g

• Salt

  Table

  ⅛ tsp or 0.8g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Onions

  Raw

  ½ cup, chopped or 80g

• Prego Pasta, Tomato, Basil and Garlic Italian Sauce, ready-to-serve

  ½ serving 1/2 cup or 63g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Cottage cheese

  Lowfat, 1% milkfat

  ¾ cup or 170g

• Basil

  Fresh

  5 leaf, whole or 3g

Directions

1. Preheat the oven to 425°F. Remove stems and gills from mushrooms. Place mushroom caps, gill sides up, on a foil-lined broiler pan and sprinkle with salt.
2. Roast for 13 to 26 minutes or until tender, turning once halfway through. Reduce oven temperature to 350°F.
3. While mushrooms roast, chop onions.
4. Combine tomatoes, onion, and tomato-basil-garlic sauce in a large saucepan. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes, stirring occasionally. In a medium bowl, combine mozzarella and cottage cheese.
5. Spoon one-third of the tomato mixture into a 2-quart baking dish. Arrange four mushroom caps, gill sides up, on top. Spoon one-fourth of the cheese mixture over each cap. Spoon another third of the tomato mixture over the cheese-stuffed caps.
6. Place remaining mushroom caps, gill side down, on top of cheese-stuffed caps. Spoon remaining tomato mixture over mushrooms. Sprinkle with Parmesan cheese. Bake at 350°F for 20 minutes.
7. While baking, chop basil. Let stand for 10 minutes before serving. Sprinkle with fresh basil.

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