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Low Carb Portobello Skillet Lasagna

low-carb-portobello-skillet-lasagna

Welcome to the July 17, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery sales or always affordable ingredients. Every summer. ALDI puts six oz packs of portobello mushroom caps on sale… and this is our lucky week!

YUM, I do so love these things, and use them in all sorts of recipes from Portobello Pizza to Portobello Artichoke Paninis to Portobello Egg Cups to Portobello Poblano Tacos to… OK, you got me, more Portobello Pizza.

portobello-lasagna

MashupDad had an especially lucky week, because he dearly loves all things meaty and cheesy and lasagna-y and we actually enjoyed two different variations on Portobello Skillet Lasagna over the past few days. Why? Well, the first time was pretty good, but not quite right — so I couldn’t rest until I tweaked things and tried again.

The second attempt? Boom: That was the keeper, and the recipe I’m sharing with you here. So without further ado:

Low Carb Portobello Skillet Lasagna

some-ingredients

Ingredients

1 lb ground beef (I used two 85/15 pub burgers from Jewel)
1/2 lb spicy breakfast sausage
1/2 a medium yellow onion, chopped
1.5 Tbsp minced garlic
6-8 medium portobello mushroom caps
olive oil
oregano
Italian seasoning
28 oz can crushed tomatoes with basil
1/2 Tbsp oregano
1/2 Tbsp basil
1/2 tsp crushed red pepper
1.5 Tbsp parsley, divided
1/2 tsp salt
15 oz ricotta
1/2 cup shredded Parmesan
sea salt, to taste
pepper, to taste
12 oz mozzarella, sliced

Directions

Brown your ground beef and breakfast sausage in a 12″ cast iron skillet over medium heat, then drain and return to pan. Add diced onion and minced garlic and saute another 5-7 minutes over medium heat or until onion is soft, stirring occasionally.

drain-your-portobellos

While meat is browning, clean mushroom caps, remove stems, and pat dry. Place cup side up on a rimmed baking pan lined with foil or silicon baking mats and brush with olive oil, then sprinkle generously with oregano and Italian seasoning. Bake at 400 for 20 minutes, then drain off excess liquid and set aside.

make-your-lasagna-sauce

Stir tomatoes, oregano, basil, crushed red pepper, 1 Tbsp parsley, and 1/2 tsp salt into browned beef & sausage mixture, then simmer on low for 10-15 minutes.

ricotta-and-parmesan

While your meat sauce is simmering, combine ricotta, 1/2 Tbsp parsley, Parmesan, sea salt, & pepper in separate bowl.

cheese-your-mushrooms

Arrange portobello caps cup side up on top of your finished meat sauce. Fill each with ricotta-Parmesan mixture, then top with sliced mozzarella. Bake at 400 degrees for 35 minutes or until cheese is nicely browned. Garnish with chopped fresh parsley (optional).

finished-portobello-skillet-lasagna

Notes: If you freeze your mozzarella for 20 minutes or so, it will slice more easily. Use caution when removing your finished portobello skillet lasagna from the oven, since it will be very full, very hot, and will spill over the edges very easily. Lastly, don’t skip the step of precooking the mushroom caps, since you don’t need all that excess liquid in your finished dish.

Ohhh myyyy, you guys!

cheesy-mushroom

So. Good. High School Guy is not a huge fan of mushrooms… but he’s a huge fan of these! Mr. 9 is iffy on portobellos lately… but he’s a huge fan of these! Portobello Skillet Lasagna takes all the best things about lasagna and wraps them up in one glorious uber-cheesy skillet of low carb, gluten free, umami goodness.

Who needs noodles, anyway? 🙂

Portobello Skillet Lasagna, printable recipe

Low Carb Portobello Skillet Lasagna

Portobello Skillet Lasagna takes all the best things about lasagna and wraps them up in one glorious uber-cheesy skillet of low carb, gluten free, umami goodness.
Course dinner
Total Time 1 hour 30 minutes
Servings 4

Ingredients

  • 1 lb 85/15 ground beef
  • 1/2 lb spicy breakfast sausage
  • 1/2 a medium yellow onion, chopped
  • 1.5 Tbsp minced garlic
  • 6-8 medium portobello mushroom caps
  • olive oil
  • oregano
  • Italian seasoning
  • 28 oz can crushed tomatoes with basil
  • 1/2 Tbsp oregano
  • 1/2 Tbsp basil
  • 1/2 tsp crushed red pepper
  • 1.5 Tbsp parsley, divided
  • 1/2 tsp salt
  • 15 oz ricotta
  • 1/2 cup shredded Parmesan
  • sea salt, to taste
  • black pepper, to taste
  • 12 oz mozzarella, sliced

Instructions

  • Brown your ground beef and breakfast sausage in a 12" cast iron skillet over medium heat, then drain and return to pan.
  • Add diced onion and minced garlic and saute another 5-7 minutes over medium heat or until onion is soft, stirring occasionally.
  • While meat is browning, clean mushroom caps, remove stems, and pat dry.
  • Place cup side up on a rimmed baking pan lined with foil or silicon baking mats and brush with olive oil, then sprinkle generously with oregano and Italian seasoning.
  • Bake at 400 for 20 minutes, then drain off excess liquid and set aside.
  • Stir tomatoes, oregano, basil, crushed red pepper, 1 Tbsp parsley, and 1/2 tsp salt into browned beef & sausage mixture, then simmer on low for 10-15 minutes.
  • While your meat sauce is simmering, combine ricotta, 1/2 Tbsp parsley, Parmesan, sea salt, & pepper in separate bowl.
  • Arrange portobello caps cup side up on top of your finished meat sauce.
  • Fill each with ricotta-Parmesan mixture, then top with sliced mozzarella.
  • Bake at 400 degrees for 35 minutes or until cheese is nicely browned.
  • Garnish with chopped fresh parsley (optional).

Notes

If you freeze your mozzarella for 20 minutes or so, it will slice more easily. Use caution when removing your finished portobello skillet lasagna from the oven, since it will be very full, very hot, and will spill over the edges very easily. Lastly, don’t skip the step of precooking the mushroom caps, since you don’t need all that excess liquid in your finished dish.

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Recipe Rating




Low Carb Portobello Skillet Lasagna — A delicious, cheesy, & gluten free cast i… – Low Carb

Sunday 5th of August 2018

[…] Low Carb Portobello Skillet Lasagna — A delicious, cheesy, & gluten free cast iron skillet recipe! www.mashupmom.com… […]

allie

Saturday 30th of July 2016

YUMMM! This looks amazing.

xo Allie https://alliesfashionalley.com/2016/07/the-limited-premium-denim/

Maureen

Sunday 17th of July 2016

I'm low carb, too, so appreciate new recipes, thanks! Crazy how the pounds drop once you give them up.

Jen

Sunday 17th of July 2016

Looks so delicious! Haha, I am not a very good low carb eater because my first thought was how amazing this would be with a loaf of crusty bread. :)

Jen

Tuesday 19th of July 2016

I made it and it was delicious! Well, I should clarify that I didn't actually make the sauce that the recipe used because I had made a big batch of my usual meat sauce to freeze earlier in the day, so I just used some of that. I also halved the recipe. Otherwise I followed the directions. The 2 year old happily ate some. 6 year old took one bite and declared it "ok but not that good" so sorry about that poor rating. ;) Hubby and I enjoyed it with some garlic bread. It certainly hits the same flavor beats as lasagna! I might actually cut back a little on the ricotta mixture next time, since with the bread it kind of seemed like overkill, but it would be great either way. I'm thinking this method/proportions would also work well with zucchini, and as we're entering zucchini season I'll definitely be giving that a try too. Thanks for the recipe!

rachel

Sunday 17th of July 2016

LOL -- the non-low-carb contingent here enjoyed garlic toast with theirs. ;)

Kelly

Sunday 17th of July 2016

Oh my!!! I pinned this for later this week. This looks so good!

Don

Sunday 17th of July 2016

same here yum

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