Mushroom Lasagna Bowls

Mushroom Lasagna bowls are one the perfect recipes if you're trying to stay on track and not feel like you're not sacrificing flavor. If you're a vegetarian you can substitute the turkey with your favorite vegetarian protein, or incorporate diced mushroom!

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients:

• 1 cup of marinara sauce (home made or store bought.)

• 1/2-1 cup of cooked ground turkey meat (meat substitute or diced mushroom or meat substitute if vegetarian.)

• 6-8 extra large portobello mushrooms

• 1/4th cup of low fat & low sodium cheese of your choice

• 1 cup of light ricotta cheese

• 1 egg

• 1/4th tea spoon of salt or to taste

• 2/3rds of a cup of chopped spinach

• 1/2 cup of fresh sliced basil , if dry 1 tbsp.

Preheat your oven to 350 degrees Fahrenheit.

Clean/hollow out portobello mushroom caps.

Warm left over ground turkey, or cook fresh ground turkey on the stove top. Season turkey as preferred (I use my own taco seasoning blend which you can find here https://www.wix.com/my-account/sites/c8c5bc48-b042-4ab3-8e2a-202c2046194c/simple-app/?app=blog .) Set ground turkey aside.

Mix ricotta, salt, egg, spinach, and 1/4th cup of the basil in a bowl. Split the ricotta mixture evenly between the mushroom caps or until the mushroom caps are almost full.

Then on the ricotta mixture add turkey (or meat substitute), marinara, and sprinkle the cheese to coat the top.

Place the mushrooms in an oven safe dish (there will be liquid releasing from the mushrooms and marinara, so I do not like to use a baking sheet.)

Bake in the oven for 20 minutes, move to a separate dish or container, garnish with remaining basil, and leave out to cool.

Enjoy!