Portobello Lasagna


5 portobello mushroom caps, sliced thinly
1/2 onion, sliced up
2 cloves garlic, minced
1 Tbsp olive oil
salt and pepper (to taste)
2 cans diced Italian-seasoned tomatoes
1/2 cup red wine
2 cups shredded Mozarella cheese
6 no-boil lasagna sheets

In a large skillet, saute onions in oil for 2 minutes. Add mushrooms and garlic, and saute for about 3 more minutes. Transfer to bowl; keep warm. In same skillet, add tomatoes and wine, and simmer for 2 minutes.

In lasagna pan, layer 1/3 of the tomatoes, noodles, then cheese, mushrooms, tomatoes, noodles, cheese, shrooms. Top with tomatoes and parmesan cheese, and wrap tightly in foil. Bake at 450* for 35 minutes, then remove foil and bake an additional 10 minutes. Let sit for 10 minutes before slicing.