Lasagna Bella Recipe

Found this in Diabetic Living's magazine.

8 - large portobello mushrooms - stems and gills removed
2 - 14.5 oz cans diced tomatoes
1/2 cup chopped onion
1 teaspoon italian seasoning
1 cup shredded part-skim mozerella cheese
3/4 cup low-fat cottage cheese
2 tablespoons Parmesan cheese

1.  Preheat oven to 425 degrees.  Place mushroom caps, cap side down, on an unheated
     broiler pan;  sprinkle with 1/8 tsp salt.  Roast for 15 minutes, turning once.  Reduce oven
     temperature to 350 degrees.

2.  In a saucepan, combine tomatoes, onion and seasoning.  Bring to a boil, reduce heat
     and simmer uncovered for 15 minutes, stirring often.  In a bowl, combine cottage cheese
     and mozerella cheese.

3.  Spoon 1/3 of the tomato mixture onto the bottom of a 2 qt square baking dish.  Arrange
     4 mushroom caps, cap side down, over tomato mixture.  Spoon 1/4 of the cheese
     mixture over each mushroom.  Spoon another 1/3 of tomato mixture over the cheese.
     Place remaining 4 mushroom caps on top to make stacks.  Sppon remaining tomato
     mixture over mushrooms.  Sprinkle with Parmesan.  Bake 20 minutes.

Serves:  4

215 - calories
7 - fat grams
21 - carbs
19 - protein grams

Sounds great! I will have to try!

I love mushrooms. This sounds great. I'll save it for a few more weeks when I can eat "food" instead of post op soft diet. I'm very nervous to try new things. I haven't had nausea, foamies or any other distress and I want to keep it that way by taking to very slow.