Portobello Mushroom Cap Lasagna

This is not traditional lasagna in that there is no pasta involved.  However, it's not a necessity at all because this dish is so flavorful & filling & perfectly spiced.  It takes a little bit of time but, it's so completely worth it.

Recipe from Better Homes Test Kitchen
Yields 4 servings
215 calories per serving

INGREDIENTS

8 large portobello mushroom caps

1/8 tsp salt

2 14.5 oz cans no-salt diced tomatoes, drained

1/2 c chopped onion

1 c shredded part-skim mozzarella cheese

3/4 c low-fat cottage cheese

2 tbsp parmesan cheese

DIRECTIONS

Preheat oven to 425.

Place mushroom caps in a baking pan & sprinkle with salt.

Roast for 13 minutes.

Reduce oven temperature to 350.

Meanwhile, in a large pan combine tomatoes & onions.

Bring to a boil, reduce heat, & simmer over medium heat for 15 minutes, stirring occasionally.

In a medium bowl combine cottage cheese & mozzarella cheese.

Spoon 1/3 of tomato mixture into the bottom of a casserole dish.

Arrange 4 of the mushroom caps, gill-side up, on top of the tomato mixture.

Spoon cheese mixture on top of each of the mushroom caps.

Spoon another 1/3 of the tomato mixture over top of the filled mushroom caps.

Place the 4 remaining mushroom caps on top of the stuffed mushrooms.

Spoon the rest of the tomato mixture over top of that & sprinkle with parmesan cheese.

Bake for 20 minutes.