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    You are in: Home / Recipes / Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian) Recipe
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    Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian)

    Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian). Photo by rpgaymer

    1/3 Photos of Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    Kittencalskitchen's Note:

    This is a wonderful vegetarian dish! If desired, regular mushrooms may be substituted for the portabellos, but the regular mushrooms should be sautéed first to release any moisture, To make things easier, you may Classico pasta sauce for this recipe or just use your own favorite sauce --- prep time includes boiling the pasta.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on April 18, 2014


      Excellent! As always, Kittencal never disappoints! The only note I would add is that I realized the sauce needs to be divided into 4ths, not 3rds...bottom, two layers & top.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2012


      This was good. With a few changes, it could be great. As it is written, we felt it had way too much tomato paste (which lent a tinny, canned flavor to the dish). I would recommend cutting the tomato paste in half. I also think it needs some ricotta cheese, which could actually help cut the overwhelming tomato flavor of this dish. Overall, I think the cheese component needs to be beefed-up a bit. We used six large portabella mushroom caps (14 oz). This was a perfect amount.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2012


      Wow, I really liked this more than I thought I would. It's the sauce that really made the dish for me, although I used canned tomato sauce instead of diced tomatoes. The addition of balsamic vinegar made the sauce tasty and tangy. I also added some brown sugar to the sauce, as I usually do when I make tomato sauce. I did seem to run out of sauce by the time I got to the top lasagna layer, so I'd urge people to double the sauce amount. Even if you have leftover sauce, you'll love eating it with bread or something.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (37)


    Nutritional Facts for Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian)

    Serving Size: 1 (244 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 288.5
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 6.8 g
    Cholesterol 62.0 mg
    Sodium 814.3 mg
    Total Carbohydrate 31.1 g
    Dietary Fiber 4.1 g
    Sugars 7.7 g
    Protein 16.6 g

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