Portabello mushroom "lasagna"

I made this last night. It's something I had made years ago when I was new to low carb dieting. It's so easy to make and very delicious. I cleaned the gills out of some portabello mushrooms. I filled each cap with 1/4 cup ricotta cheese(I used non fat to cut down on the cals, but if you want less carbs, use low or full fat), then I layered with 1/4 cup of 93% lean meat sauce(homemade, was in my freezer), then 1/4 cup 2% shredded mozzarella, topped with some plain tomato sauce. I also sprinkled on 1 tbs grated parmesan cheese. Bake in the oven at 350 degrees for about 30 minutes. The mushrooms should be soft and easily pierced with a fork or knife. They came out so good, even my 6 year old daughter loved it!

The way I made them it came out to be around 250 cals, 18g carbs, 22 grams protein or so. Obviously this is something you can tweak to adjust for cals and carbs.

wong tong wrapper instead of noodles ? how did you get them cook so they dont go hard ?

The outside of the wrappers get crispy but the inside stays pretty soft. I put one won ton wrapper in a muffin tin, low-fat ricotta cheese, ground turkey, pasta sauce, and mozzerella. Then another won ton wrapper with another layer of ingredients and they go in the oven at 350 for about 15 minutes.