Salivating Saturday

I have been on a quest to take all of my home cooked meals and make them a little healthier for OMP. This is a process that has required a lot of trial and error..lots and lots of error. 

Recently, I decided to incorporate a Meatless Monday into our dinner rotation. You may think this is an easy thing to do, but finding a meal that is healthy with veggies, that both of us would like, can be a little trying. I refused to give up and found the perfect dish!  Portobello Mushroom Lasagna.

Portobello Mushroom Lasagna

This recipe is for two people.

4 Portobello mushrooms

1 can no salt diced tomatoes or diced fresh tomatoes from your garden (2 big tomatoes)

1/2 cup of low salt spaghetti sauce (again, if you want to mash up some fresh tomatoes, that would be fine)

1 teaspoon garlic 

1/2 teaspoon pepper

1/2 cup shredded part skim mozzarella cheese 

1/2 cup low or no fat cottage cheese

2 tablespoons grated Parmesan cheese

Preheat oven to 425. Place mushrooms on baking sheet, cap side down and sprinkle with a little salt (about 1/8 of a teaspoon). Roast for 7 minutes each side. Reduce oven temperature to 350.

While the mushrooms are roasting, combine tomatoes and seasonings in a small bowl. If you like, you can add more garlic or other seasonings to taste. Basil would be so fab with this.

In another small bowl, combine mozzarella and cottage cheese. 

In a baking dish, spread your spaghetti sauce on the bottom, this will stop the mushrooms from sticking to the bottom. 

Cap side down, place the spoon full or more of your tomato mixture onto the mushroom. 

Now grab your cheese mixture and layer it on top of the tomato mixture (think of it as layering a lasagna). Use all of your cheese mixture but make sure you saved some tomato.

Take the other mushroom and place it on top and with the remaining tomato mix, pour over mushroom. 

Sprinkle with Parmesan cheese and bake uncovered for 20 minutes. 

It may seem like a lot of work but it is so worth it! The cottage cheese cuts down on the salt and the calories  and if you can use your fresh tomatoes, you have just cut the salt even more! We paired this with a salad and it made the perfect dinner. 

Per serving, the calorie count is around 215 and 7 grams of fat and 21 grams of carbs.