Portobello Mushroom Lasagna. Repeat with the remaining mushrooms and set all the mushrooms aside. Arrange caps smooth side up in a single layer in a baking pan. Add a layer of lasagna noodles.

Repeat layers, ending with a layer of cream sauce and cheese. Pour hot milk into the butter-flour mixture all at once. Portobello Mushroom Lasagna Portobello mushrooms have so much more flavor than our traditional "button" mushrooms that they can stand alone in a simple pasta. You can cook Portobello Mushroom Lasagna using 5 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Portobello Mushroom Lasagna

1. You need 1 of portobello mushroom.
2. You need A few of spinach.
3. Prepare 2 tablespoons of cottage cheese (seasoned: salt pepper etc).
4. Prepare 1/4 cup of meat sauce.
5. You need of Grated cheese.

Spray a baking sheet with oil. Remove stems and gills from mushrooms. Place mushroom caps, gill sides up, on an unheated foil-lined broiler pan; sprinkle with salt. In another bowl, combine ingredients for mushrooms.

Portobello Mushroom Lasagna instructions

1. Take the stem off the mushroom and season the cavity with salt and pepper.
2. Slightly sear the whole mushroom on the pan too soften a little bit.
3. Set aside the mushroom.
4. Season cottage cheese as you like it.
5. First add spinach in the mushroom then,cottage cheese and to finish, the meat sauce.
6. Cook in the oven until the mushroom is fully cooked.
7. When the mushroom is done add the grated cheese and put it to broil in the oven.
8. Have fun eating!.

Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. Season to taste with salt and pepper. Set aside in a medium mixing bowl. Spread a thin layer of pasta sauce in the bottom of a lasagna or roaster pan. Cover with a layer of lasagna noodles.