Mushroom Lasagna

I had recieved this recipe from Curves where I used to work out. This was from their meal plan that is part of their program. This is a mushroom lover's recipe. My husband asks for it all the time. This is a very low carb meal. For meat I usually use the Johnsonville Mild Italian sausage. I also used the presliced mushrooms to save on my fingers. The gal from curves who gave me this recipe uses Wahoo Chili seasoning and Jimmy Dean spicy sausage.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  package whole mushroom, sliced (reserve about 1/4-1/2 cup mushrooms and fnely chop for filling)
• 1 (8 ounce) package cream cheese, softened
• 1  lb Italian sausage, browned
• 1  green pepper, finely chopped
• 1  cup parmesan cheese (1/2 for filling, 1/2 to top)
• 1  dash oregano
• 1  dash chili powder
• 1  dash  garlic salt

Directions

1. Preheat oven to 350 degrees.
2. Saute finely chopped mushrooms and green peppers in drippings from sausage.
3. Layer sliced mushrooms in a 6x9 baking pan or casserole dish.
4. Mix sausage, veggies, spices, cream cheese and 1/2 of the parmesan cheese in a medium bowl.
5. Spread evenly over layered mushrooms.
6. Bake 15-20 minutes.
7. Sprinkle with remaining parmesan cheese and bake 5-10 mins more.