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 an unheated foil-lined broiler pan; and sprinkle them with salt.
2. Roast for 13 to 26 minutes or until tender, turning once halfway through roasting time. Reduce oven temperature to 350 F.
3. While the mushrooms are being roasted, chop onions.
4. Combine tomatoes, onion, and tomato-basil-garlic sauce blend in a large saucepan . Bring to boiling; reduce heat. Simmer, uncovered, over medium heat for 15 minutes, stirring occasionally. In a medium bowl combine mozzarella cheese and cottage cheese.
5. Spoon one-third of the tomato mixture onto the bottom of a 2-quart square baking dish. Arrange four of the mushroom caps, gill sides up, on top of the tomato mixture. Spoon one-fourth of the cheese mixture over each mushroom cap. Spoon another one-third of the tomato mixture over the cheese-stuffed mushroom caps.
6. Arrange one of the remaining four mushroom caps, gill side down, on top of each cheese-stuffed mushroom cap in the baking dish. Spoon the remaining tomato mixture evenly over the mushrooms. Sprinkle with the Parmesan cheese. Bake in the 350 F oven for 20 minutes.
7. While baking, chop basil. Let stand for 10 minutes before serving. Sprinkle with fresh basil.

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