Lasagna lovers will enjoy this meal because it is ready for the oven in less than five minutes. Add a salad and crusty Italian bread. Serves 1.

Ingredients

1 large portobello mushroom cap

1 small garlic clove, minced

1/4 cup part-skim ricotta cheese

1 tomato, sliced

2 T Parmesan cheese, grated

Salt and pepper to taste

Put the mushroom cap in a baking dish, with the gill side up. Sprinkle the top with the minced garlic, salt and pepper. Spread the ricotta over the top. Add a layer of sliced tomato, and sprinkle with the Parmesan. Bake at 350 for about 30 minutes, or until the topping is bubbling and starting to brown.

Nutrition information per serving (1 mushroom):

145 calories
8 g total fat
5 g saturated fat

6 g carbohydrate
12 g protein
0.5 g fiber

Portions:
1 Dairy
1 Vegetable
1 Extra