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low carb lasagna portabello made with slow-simmere

(2 ratings)
Katherine_Bennette avatar
Recipe by
Katherine Bennette
@Katherine_Bennette
Castlewood, VA

I loved the recipe from Enro Gay Dawsonville, GA, but need a low carb diet. So substituted the noodles for portabello mushrooms and a winner was born. The taste of lasagna and a low carb winner.

(2 ratings)
yield 8 or more
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For low carb lasagna portabello made with slow-simmere

  • 1 Tbsp
    olive oil, extra virgin
  • 28 oz
    can, crushed tomatoes
  • 1 1/2 c
    yellow onions, chopped
  • 29 oz
    can tomato sauce
  • 1/2 c
    bell pepper, fine diced
  • 9 oz
    tomato paste (1 1/2 cans, 6 ounce size)
  • 3 Tbsp
    garlic, fine chopped (to taste)
  • 1 tsp
    basil, dried
  • 1-2 dash
    dash(es) red pepper flakes
  • 1/2 tsp
    oregano, dried
  • 1/2 lb
    italian sausage, mild
  • coarse salt and pepper to taste
  • 1/2 lb
    ground pork
  • 3/4 c
    white wine, dry
  • FOR LASAGNA
  • 3
    large packages portabello mushrooms, cut into slices
  • 2 Tbsp
    parsley, chopped (1 tbl if using dried)
  • 28 oz
    cottage cheese, small curd
  • 5 c
    mozarella cheese, shredded
  • 1
    egg, beaten

How To Make low carb lasagna portabello made with slow-simmere

  • 1
    For Sauce
  • 2
    1. In a large Dutch oven, heat olive oil until hot; add the chopped onions and chopped bell pepper and cook until softened, about 8 minutes or so. 2. Add the minced garlic and red pepper flakes and cook and stir for about 1 minute more. 3. Crumble the Italian sausage and ground pork over the onion mixture; chop and cook until the meat is no longer pink and is in small pieces. 4. Add the crushed tomatoes, tomato sauce, tomato paste, dried basil, dried oregano and season with salt and pepper. Stir to thoroughly combine, taste and add more salt and/or pepper, as needed. Add the white wine and stir once more. 5. Bring the sauce to a boil; reduce the heat and simmer, covered (lid propped with small opening) for about 5 hours. Check the sauce and stir occasionally. NOTE: The sauce is fairly thick and will shoot up hot "bubbles" after stirring; use care. (I remove it from the heat when stirring.)
  • 3
    To Assemble Lasagna
  • 4
    1. Preheat oven to 375 degrees. 2. Place the cottage cheese in a medium bowl; add the beaten egg and fresh or dried parley and stir to combine. 3. Using a 9 x 13 inch pan, spread a thin layer of meat sauce on the bottom. Lay layer of sliced raw mushrooms across length and width of pan. 4. Cover mushrooms with a layer of meat sauce, spreading gently to cover; next "dollop" 1/2 of the cottage cheese mixture, spreading to cover meat sauce. Add a layer of mozzarella (about 1 1/2 cups), then sprinkle liberally with parmesan cheese. 5. Repeat the layer as above 1 more time, then finish with the rest of mushrooms, meat sauce, mozarella and parmesan. 6. Cover the pan with foil and cook in preheated oven for about 30 minutes. TIP: Spray the foil with cooking spray and it won't stick to the cheese. 7. Remove the foil and cook an additional 30 minutes, or until the cheese is just beginning to brown. Let cool for about 15 minutes before cutting into servings.
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