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.