Recipe courtesy of Side Delights.
For roasted mushrooms, preheat oven to 375 degrees F. Toss mushrooms in vegetable oil and season with salt and pepper. Spread mushrooms onto baking sheet and roast for approximately 20 minutes.
For the bowl, thinly slice potatoes into dishes and set aside.
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 paper and set aside.
In a small mixing bowl, whisk together ricotta cheese and pesto and set aside.
To assemble, 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 lasagna.
Spoon 1.4 cup of marinara sauce into each bowl and spread to cover the potato base.
Next, arrange portabella slices in an even layer. Spread 1/4 cup of ricotta pesto mixture on top of the portabella slices, then another layer of marinara on top of the ricotta mixture.
Spoon 1/2 cup of the mushroom meat mixture on top of the marinara and spread into an even later. Then, another layer of potato discs.
Top each bowl with grated mozzarella and Parmesan cheese. Heat bowls in microwave for approximately 2 minutes each, or until cheese is melted and the lasagna is hot.