Blended Potato Lasagna Bowl with Pesto Ricotta

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Blended Potato Lasagna Bowl with Pesto Ricotta

  • Author: Side Delights
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Thinly-sliced yellow potatoes act as noodles, while a mushroom beef mixture acts as the filling for a healthier twist on a favorite. Take taste buds on a flavor journey through layers of potato, portabella mushrooms, marinara, pesto and ricotta in these single-serve lasagna bowls.


Scale

Ingredients

  • 1 Package Side Delights Steamables Yellow Potatoes, cooked according to package instructions and cooled
  • 8 ounces crimini mushrooms, finely chopped by hand or with food processor
  • 1 pound lean ground beef
  • 2 cups ricotta cheese
  • ½ cup pesto
  • 3 cups marinara sauce
  • 3 portabella mushroom caps, sliced into ¼ inch strips and roasted (see below)
  • ¼ cup grated mozzarella cheese
  • ¼ cup grated parmesan cheese

Roasted Mushrooms:

  • 1 tablespoon vegetable oil
  • 3 portabella mushroom caps, sliced into ¼ inch strips
  • Salt and pepper, to taste

Instructions

Roasted Mushrooms:

  1. Preheat oven to 375 degrees F.
  2. Toss mushrooms in vegetable oil and season with salt and pepper. Spread mushrooms onto baking sheet and roast for approximately 20 minutes.

Bowl Instructions:

  1. Thinly slice potatoes into discs and set aside.
  2. In a non-stick skillet over medium-high heat, add finely chopped crimini mushrooms and ground beef. Cook until browned, about 5 minutes. Season to taste with salt and pepper and set aside.
  3. In a small mixing bowl, whisk together ricotta cheese and pesto and set aside.

Assembly:

  1. Distribute half of the sliced potatoes evenly among four microwave-safe serving bowls. Arrange the discs so that the base of each bowl is completely covered. This will act as the first layer of the lasagna.
  2. Spoon ¼ cup of marinara sauce into each bowl and spread to cover the potato base.
  3. Next, arrange portabella slices in an even layer. Spread ¼ cup of ricotta pesto mixture on top of the portabella slices, then another layer of marinara on top of the ricotta mixture.
  4. Spoon ½ cup of the mushroom meat mixture on top of the marinara and spread into an even layer. Then, another layer of potato discs.
  5. Top each bowl with grated mozzarella and parmesan cheeses. Heat bowls in microwave for approximately 2 minutes each, or until the cheese is melted and the lasagna is hot.

Notes

Tip: Get the kiddos in the kitchen to help assemble the lasagna bowls! They will have a blast getting their hands dirty and making their own, customized bowl.

If you like this, try these:

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