Ricotta, Sausage and Greens Lasagna in Portobellos

Serves: 6


1 (12 ounce) bag Cut 'N Clean Greens Beet Greens

1 pound Italian sausage links (5 links, mild or hot)

1 onion, chopped

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)


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.

To make ahead: The sausage/greens mixture can be made a day ahead and refrigerated until it is needed. The mushrooms may be prepared and stuffed and sauced in the morning, and refrigerated until you need to bake them at dinner time. Simply remove the pan of mushrooms from the refrigerator 30-45 minutes before you plan to bake them, so the chill is off. You may also prepare and bake them a day ahead – they are wonderful as leftovers!

Popular vegetable substitutions include: Beet Greens or Rainbow Chard or Curly Spinach or IRONman Spinach Beet Salad or Organic Garden Greens

This hearty tasting yet elegant looking “lasagna” skips the pasta in favor of Portobellos.