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Portobello Mushroom Lasagna Stacks

Course Entree
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Chef Matt

Ingredients

  • 4 Portobello mushrooms stem removed
  • 1 red pepper quartered
  • 1 yellow pepper quartered
  • 1/4 of an onion red or white
  • 1 zucchini halved and thinly sliced
  • 3 cloves of garlic finely chopped
  • 2 cups or organic tomato sauce
  • 1/2 cup of shredded parmesan
  • 1 cup of thinly sliced buffalo mozzarella
  • 1 Tablespoon of oregano dry
  • 1 Tablespoon of basil dry
  • Balsamic vinegar for drizzling
  • Olive oil for drizzling
  • salt and pepper to taste
  • Want to make this a meat lasagna? Brown 1 lb. of ground beef drain off the fat, and then the tomato sauce. Let simmer for a few minutes to make a quick Bolognese that you can layer in with the vegetables and cheese.

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit
  2. Toss all of the vegetables well with olive oil, balsamic vinegar, garlic, the dried herbs, salt and pepper.
  3. Spread evenly on a baking tray (or two) and cook until roasted nicely, but not burnt. This will probably take about 20 minutes or so.
  4. Take out the vegetables and let cool.
  5. Build layers of the vegetables, cheese and tomato sauce, and make sure to top with lots of the cheese too.
  6. Change your oven to broil, and brown the stacks in the oven until golden brown, and cheesy. Serve.