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Portabello Mushroom With Spinach and Feta Lasagna (Vegetarian) Recipe

December 31st, 2012 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 9-10lasagna noodles, uncooked
  2. 1 (14 ounce)candiced tomatoes with juice, undrained(Italian style is okay)
  3. 1 (8 ounce)cantomato sauce
  4. 1 (6 ounce)cantomato paste
  5. 1tablespoonbalsamic vinegar (optional)
  6. 1tablespoondried basil
  7. 1teaspoondried oregano
  8. 1/2-1teaspoongarlic powder
  9. salt and pepper
  10. 2cups shreddedmozzarella cheese, divided(more if desired)
  11. 1cupfeta cheese, crumbled(more if desired)
  12. 1 (10 ounce)packagefrozen chopped spinach, thawed and squeezed dry
  13. 1egg, slightly beaten
  14. 1/2-1lbportabella mushrooms, cut into 1/4 inch thick slices

DIRECTIONS

  1. Set oven to 350 degrees.
  2. Grease a 13 x 9-inch baking dish.
  3. Cook the lasagna noodles until soft.
  4. Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes.
  5. in a medium bowl, stir together 1-1/2 cups mozzerella cheese, feta cheese, spinach and the egg.
  6. In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
  7. Layer 3 pieces of cooked lasagna noodles on top of the sauce.
  8. Then 1/2 of the cheese mixture.
  9. Then 1/2 of the sliced mushrooms.
  10. Then another 1/3 of the sauce; repeat.
  11. Top with the remaining pasta, then the balance of the sauce and then mozzerella cheese.
  12. Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.

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