Ricotta, Sausage and Greens Lasagna in Portobellos |
Entree |
Home / Recipes / Ricotta, Sausage and Greens Lasagna in Portobellos
This hearty tasting yet elegant looking “lasagna” skips the pasta in favor of Portobellos.
Ingredients
1 pound Italian sausage links (5 links, mild or hot)
1 onion, chopped
1 (12-ounce) bag Cut `n Clean Greens Beet Greens
1 teaspoon garlic powder, divided use
1 (16-ounce) container ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch ground nutmeg
Pinch ground black pepper
6 large Portobello mushrooms, 4 1/2-5 inches in diameter
8 ounces shredded Mozzarella cheese
1 (26-ounce) jar spaghetti sauce (or use 3 cups homemade)
Preparation
Heat oven to 375 degrees. Spray a 10- by 15-inch baking pan with nonstick spray and set pan aside.
Remove casings from sausage, and sauté sausage meat and onions in a large skillet for about 5-7 minutes, until sausage is cooked through and onions are tender. Chop half the bag of beet greens (6 ounces) a bit more finely, and add the greens and 1/2 teaspoon garlic powder to the skillet. Sauté sausage and greens for another 3 or so minutes, until greens are wilted.
While sausage and greens are cooking, in a separate bowl stir together ricotta, egg, Parmesan, basil, oregano, remaining 1/2 teaspoon garlic powder, nutmeg and black pepper. Brush any dirt off mushrooms and scrape out the black gills using a spoon. Spread the ricotta mixture evenly over the now gill-free side of the mushrooms, then top that with the sausage/greens mixture, patting to keep it in place.
Ladle a small amount (1/2-3/4 cup or so) of spaghetti sauce into prepared pan, and place the stuffed mushroom caps in the pan, ricotta/meat side up. Top each cap with a sprinkling of cheese, then ladle the rest of the spaghetti sauce over each cap, using all of it. Finish each cap with a final sprinkle of mozzarella.
Bake, uncovered, for 30-35 minutes. Remove from oven and allow to cool for about 10 or so minutes before serving.
Serves 6.
