Portabella Mushroom With Spinach And Feta Lasagna (Vegetarian) Recipe

Name: Portabella Mushroom With Spinach And Feta Lasagna (Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 -10 lasagna noodles, uncooked; 1 (14 ounce) can diced tomatoes with juice, undrained (Italian style is okay); 1 (8 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 1 tablespoon balsamic vinegar (optional); 1 tablespoon dried basil; 1 teaspoon dried oregano; 1/2 - 1 teaspoon garlic powder; salt and pepper; 2 cups shredded mozzarella cheese, divided (more if desired); 1 cup feta cheese, crumbled (more if desired); 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 1 egg, slightly beaten; 1/2 - 1 lb portabella mushroom, cut into 1/4 inch thick slices

Servings: persons

9 -10 lasagna noodles, uncooked
1 (14 ounce) can diced tomatoes with juice, undrained (Italian style is okay)
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon balsamic vinegar (optional)
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 - 1 teaspoon garlic powder
salt and pepper
2 cups shredded mozzarella cheese, divided (more if desired)
1 cup feta cheese, crumbled (more if desired)
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 egg, slightly beaten
1/2 - 1 lb portabella mushroom, cut into 1/4 inch thick slices

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 mozzarella 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 mozzarella cheese.
12
Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.

1188

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 9 -10 lasagna noodles, uncooked, 1 (14 ounce) can diced tomatoes with juice, undrained (Italian style is okay), 1 (8 ounce) can tomato sauce, 1 (6 ounce) can tomato paste, and more.

Yes, Portabella Mushroom With Spinach And Feta Lasagna (Vegetarian) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portabella Mushroom With Spinach And Feta Lasagna (Vegetarian)

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