Portabella Mushroom With Spinach And Feta Lasagna (Vegetarian) - cooking recipe

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
Preparation
    Set oven to 350 degrees.
    Grease a 13 x 9-inch baking dish.
    Cook the lasagna noodles until soft.
    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.
    in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.
    In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
    Layer 3 pieces of cooked lasagna noodles on top of the sauce.
    Then 1/2 of the cheese mixture.
    Then 1/2 of the sliced mushrooms.
    Then another 1/3 of the sauce; repeat.
    Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.
    Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.

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